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.
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In place of vanilla, add one of the following flavorings at low speed to prevent splattering, then increase speed to medium to blend.
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.
I will forever and always use only this recipe for my cakes!! Never will I again use powdered sugar!!!! I add all sorts of flavorings like coffee, coconut, almond, chocolate!! Deliciously silky smooth and not one calorie!!
This is the perfect buttercream frosting and my new default recipe for it. I've made it 3 times in the past few weeks, twice with the lemon variation for the Triple-Lemon Layer Cake here on Fine Cooking, and a third time I added 5 TBS of bourbon for a chocolate cake and it was amazing.
My new go-to for a buttercream. I made the Grand Marnier variation for an Orange Marmalade layer cake. This recipe is easy to make, light and spreads nicely. I'm looking forward to trying the other flavor variations soon.
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