Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

How to Make Buttercream Frosting

Corn syrup streamlines a classic buttercream technique

Gary Junken
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Fine Cooking ‘s test kitchen manager, Jennifer Armentrout, demonstrates a simplified technique for classic Italian buttercream, which uses corn syrup in addition to sugar, so no candy thermometer is needed.To make a classic Italian buttercream, you have to cook a sugar syrup to a specific temperature, and that requires a candy thermometer. Pastry chef Katherine Eastman Seeley has simplified the classic technique by using corn syrup in addition to sugar, so no candy thermometer is needed. In this video tip, Fine Cooking ‘s test kitchen manager, Jennifer Armentrout, demonstrates Katherine’s technique.

See also the related video, Frosting a Layer Cake.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks