by Bike53x12,
12/30/2012My 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.
by mowgli,
10/24/2012I agree - this is delicious! And easy. Had not made before, so I watched the video which was helpful, especially with the cooking of the sugar, to know when to stop, etc. The hardest part was figuring out to make 1/2 the recipe - I also made lemon curd, so had 5 whites left over, so I weighed them..then halved them by weight! Half the recipe was perfect (with a bit over) to cover the cake (with lemon curd filling). I added Coconut flavor to the buttercream and it was wonderful. This is a keeper!
by hcspoon,
2/13/2011Made this for the first time yesterday and it was a success! I followed the recipe religiously and watched the video too o make sure that I did not miss anything. I left the butter out for a couple of hours but it still wasn't soft enough so I turned the oven on and placed the sticks of butter on the stove and that softened the butter quickly. I thought it would be tricky to pour the syrup on the side of the bowl, but it was actually quite easy. I added a mixture of instant espresso powder dissolved in Kahlua at the end and the Buttercream tasted wonderful at the end. It was light, buttery and tasty!
by MissEpicurious,
2/4/2011I made the coffee version and cut the recipe in half. I used it as a filling to the coffee French Macaroons I made. Sinfully delicious, although I ended up with a lot of left over buttercream. This recipe is really simple, too. Some recipes I've looked up for buttercream seem unnecessarily complicated, but this one was simple, fast and wonderful. Yum!
by bigbeard61,
1/22/2011I made 2/5ths of the recipe for a single layer cake. worked pretty well, though perhaps a little more mess on the side of the bowl. Flavored with Cointreau and orange zest. Very delicate, though lacking a little of the richness of an egg yolk buttercream. Certainly easy enough
by bigbeard61,
1/22/2011I made 2/5ths of the recipe for a single layer cake. worked pretty well, though perhaps a little more mess on the side of the bowl. Flavored with Cointreau and orange zest. Very delicate, though lacking a little of the richness of an egg yolk buttercream. Certainly easy enough
by queenie703,
11/30/2010This was the first time I've tried buttercream frosting (I usually make quick frostings or ganache), and I have only tried this with the lemon variation. It was looking great until I added the lemon juice. Then it was MUCH too liquid to be frosting. I managed to barely rescue it by adding another 1/2 cup of butter and about 1-1/2 cups of icing (confectioners) sugar.
So, if you want to make lemon buttercream, I'd recommend that you just go with the lemon zest - DON'T add the juice! Trust me, it will still be very lemon-y.
That being said, I can't wait to try this in Chocolate.
by janibowe,
11/19/2009Amazing, melt-in-your mouth deliciousness.
by JeannetteS,
10/30/2009I've been making this since 2006 when I got the issue in the mail. I've made it probably 25 times since then. Its easy and takes on other flavors easily. I've added lemon, chocolate and almond and the frosting is perfect everytime. I had once started to add the butter at a point when the sugars were still too hot and just stuck the whole bowl in the freezer for a few minutes and the frosting recovered beautifully. Almost full proof! LOVE IT!
by imagenthatnj,
2/18/2009Easiest recipe for buttercream, and very delicious. To the first person who rated this and couldn't find the instructions about what to do with the butter and the vanilla, it's at the end, after the picture.
by Chilkat_Woman,
5/8/2008Easiest, tasties most versitle true buttercream recipe I have tried. Very rich, but it is what buttercream is supposed to be. For special occasions I agree, when only the best will do.
by Kappel,
2/4/2008I think the previous reviewer just missed the directions for the vanilla and butter: the directions for these ingredients are toward the end of the recipe just under the image of the syrup being whipped into the egg whites. I've done this frosting - it's delicious but very rich, something for special occasions.
by RecipeCollector,
12/28/2007I think that some of the directions are missing from this recipe. The ingredients list calls for butter and vanilla, but the directions don't explain how or when to add them. Otherwise it sounds like an interesting approach to try.
