Vote For Your Favorite Frosting Recipe!

Decorating By ElmwoodHero Updated 2 Jul 2010 , 8:02am by cakebaby59

ElmwoodHero Posted 2 Jul 2010 , 2:22am
post #1 of 6

Everybody has their favorite frosting recipe. Whats yours?

5 replies
kathik Posted 2 Jul 2010 , 3:05am
post #2 of 6

My favorite is the Well Dressed Swiss Meringue Buttercream with Variations found in the recipe section: http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

Kathi

mamawrobin Posted 2 Jul 2010 , 5:55am
post #3 of 6

Indydebi's thumbs_up.gif

redheadfairy2003 Posted 2 Jul 2010 , 6:16am
post #4 of 6

I can't pick just one ...lol I have 3 or 4 favorites

Jeep_girl816 Posted 2 Jul 2010 , 6:43am
post #5 of 6

I love IMBC (Italian Meringue Butter Cream) I use Dede Wilson's recipe. I think this is pretty much it:1 1/4 c plus 1/3 c sugar
1/2 c water (recipe lists 1/2 c, I just 'eyeball' the amount)
8 large egg whites, at room temperature
1 t cream of tartar
1 1/2 lbs. (6 sticks) unsalted butter, cut into pats

Place the 1 1/4 c sugar and the water in a saucepan. Stir to wet the sugar and bring to boil over medium heat and wash the sides of the pan. Place the whites in a grease-free mixing bowl and whip until frothy. Add in the cream of tartar and continue to whip until soft peaks form. Add in the 1/3 c of the sugar. Continue whipping until stiff, glossy peaks form. Meanwhile, keep boiling the sugar syrup until the temperature reaches 248*F. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Try not to get any of the syrup on the sides of the bowl or hard sugar balls may form in the meringue. Continue to whip until cooled, which may take up to 15 minutes. Add in the the pats of butter and whip until combined, smooth and the butter is incorporated.

cakebaby59 Posted 2 Jul 2010 , 8:02am
post #6 of 6

I am a slave to SugarShack's frosting...I don't leave home without it!!!! LOL

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