I was needing to try making a recipe with no egg whites (I usually use SMBC) As well as minimal lactose. I had a recipe for Special Butter cream frosting and I altered it slightly. This is what I came up with. I thought it was to die for!!
* 2 cups butter
- * 8 cups confectioners’ sugar
- * 1/2 teaspoon salt
- * 6 fluid ounces International Delight French Vanilla Coffee Creamer
1. Cream butter until fluffy. Add confectioner’s sugar and continue creaming until well blended.
2. Add salt, vanilla, and creamer blend on low speed until moistened. Add additional creamer if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.
Does this buttercream crust at all?
Very similar to what I use every time and it IS yummy, isn't it?! DiscoLady, yes, it does crust. I use Da Vinci French Vanilla coffee syrup and milk where you use the creamer. If you use salted butter, you omit the added salt. Delish!
sounds like just what I need, thanks! Have you piped flowers with it?
Sounds great...can't wait to try it. Thanks for sharing.
Sorry ladies no I haven't piped flowers but I did 'hair/fur' on Elmo cupcakes and it was most definitely stiff enough. It does crust and it is so yummy!
This sounds super yummy!!
I have used tons of the different flavors of creamers, they all turn out great! I especially like using the Bailey's creamer.
Sounds yummy! You listed that you add vanilla along with the salt and the creamer but there is no vanilla listed in the ingredient listing. How much should we add?
Thanks for sharing. ml
Would a cake iced in this need to be refrigerated because of the coffee creamer? Also I did not see a measurement for the vanilla listed and was wondering how much. Thank you
Sorry ladies omit the vanilla in the instructions I meant to delete it and I forgot. There is enough of a vanilla taste from the creamer that you don't need to use it. Also Kyla I wouldn't worry about refrigeration as International Delight coffee creamer has a VERY long 'shelf' life it actually is not a dairy product therefore it takes a VERY long time to expire.
sounds yummy...how much does this yield?
I iced 30 cupcakes and had enough left to do maybe 12 more. To give a measurement I am unsure... Maybe 8-10 cups. Seems like a lot.
Correction: More along the lines of 7-8 cups. Sorry
I use this buttercream except I changed it to be all butter and it is BY FAR the best I have used! I think I like the more subtle french vanilla flavor that the creamer gives it rather then a harsh vanilla extract flavor! ( I really don't love extract flavor :P) It's great!
Would this work well under fondant?
chrisviz: I am sure it would work great. I don't cover cakes in fondant but I am sure it would work just like any other crusting buttercream.
Is this a white buttercream or is the tint off white?
It is very white!! The creamer you use is slightly off white and so is the butter but I find it to be very white. If you use all butter it definitely makes it off white.
I just made the buttercream and it was fabulous. Thanks for the recipe.
I'm excited about this recipe and I can't wait to give it a try. I'm thinking of all the possibilities of the flavored coffee creamers like the seasonal flavors they put out around the holidays. I can't wait to try a Pumpkin Spiced Buttercream!
HORRIBLE!!!! i followed the directions and the frosting came out a soupy mess!!! first off all i could taste was BUTTER! i couldnt even tell that i had added french vanilla to it! the butter kept separating and it looked like a mess! i tried to add more powdered sugar but it didnt help! i am greatly disappointed in this recipe because it got such great reviews! i used this on a cake i had made for my husbands coming home and i am very disappointed because it looks horrible and im sure it will taste as bad as it looks! im giving it til the morning to sit, but dont think that will help
Just made this today, I have the cake in the fridge right now waiting on it to harden up so I can smooth it. It's very YUMMY!!! The crumb coat took a little longer than a normal b/c to set, so I'm going to give it a while for the rest of it to set up.
bug048- I am so sorry that it did not work out for you... I have no idea why it wouldn't of I use it all the time and have never had a single problem. Again so sorry it did not work.
Just a reminder that you do not actually add the vanilla as it states in the directions I can not edit but it was not supposed to be in there. Sorry for the mix up also if you finds the flavor to rich maybe try using half creamer/half whipping cream (not whipped). I use that as well and is still great!
I should also apologize as earlier stated I use 1 cup butter 1 cup shortening if I want white buttercream if not it will be more of an ivory.
Better yet I am going to post an updated version of this recipe that I have found works better after tweaking a few things it is white or much whiter anyway and it crusts quicker.
luvbuttercream- thanks i will look for the updated recipe and give it another shot, i will try it with half butter and half shortening.
I submitted the recipe but it hasn't been posted yet.
Hi! I cant find a buttercream recipe that doesnt crack when I ice a cake. I was wondering if this one cracks when you move the cake?
This is incredible! I made it the other night and I now want to use it on everything! So yummy, so easy to make, yes it crusts....and tastes amazing! I want to try with other creamer flavors now, although french vanilla has always been my favorite.
I made this again for another cake, just had to get back on and say again how much I love it!! Definitely try this recipe!
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