Yield: Yields 7-1/2 to 8 cups enough to fill and frost a 9-inch four-layer cake.
This basic vanilla buttercream can be flavored in an almost endless variety of ways; see Variations below.
In place of vanilla, add one of the following flavorings at low speed to prevent splattering, then increase speed to medium to blend.
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I am curious. Has anyone tried using Lyle's Golden Syrup instead of the corn syrup in this??
Great frosting! I made the chocolate version. This recipe makes a lot of frosting, too much for a 9 inch cake, in my opinion. I have about 1 1/2 cups left over. I LOVE butter, but this recipe was too buttery for me. I tasted after adding 1 lb, butter, and I felt that it was perfect, so I did not add the additional 4 ozs. The instructions say to melt the sugar, then bring it to a boil. The sugar does not melt until after it is boiling. Also, I forgot to bring the butter to room temperature, and so I cut it into smaller pieces. It worked fine and incorporated into the frosting without a problem. In fact, the finished frosting was very soft, and if the butter had been room temp, I'm afraid it may have slid off the sides of the cake. This may only be an issue if you live in the south, as I do.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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