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!!

Ingredients

  • Ingredients

  • * 2 cups butter

  • * 8 cups confectioners’ sugar
  • * 1/2 teaspoon salt
  • * 6 fluid ounces International Delight French Vanilla Coffee Creamer

Instructions

    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.

Comments

DiscoLady Says... 27 May 2010 , 5:27pm

Does this buttercream crust at all?

Chasey Says... 28 May 2010 , 4:38am

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!

anniepat56 Says... 28 May 2010 , 10:03am

sounds like just what I need, thanks! Have you piped flowers with it?

RozieT Says... 29 May 2010 , 5:06am

Sounds great...can't wait to try it. Thanks for sharing.

luvbuttercream Says... 30 May 2010 , 4:24pm

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!

Wendyloulou Says... 1 Jun 2010 , 6:57am

This sounds super yummy!!

candijones80 Says... 1 Jun 2010 , 2:56pm

I have used tons of the different flavors of creamers, they all turn out great! I especially like using the Bailey's creamer.

cakedecofun Says... 1 Jun 2010 , 9:32pm

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

kylaphillips Says... 2 Jun 2010 , 11:32am

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

luvbuttercream Says... 3 Jun 2010 , 8:29pm

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.

splendirifficcakes Says... 4 Jun 2010 , 5:28pm

sounds yummy...how much does this yield?

luvbuttercream Says... 4 Jun 2010 , 9:10pm

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.

luvbuttercream Says... 4 Jun 2010 , 9:11pm

Correction: More along the lines of 7-8 cups. Sorry

JaeRodriguez Says... 9 Jul 2010 , 8:27am

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!

chrisviz Says... 10 Jul 2010 , 10:59am

Would this work well under fondant?

chrisviz Says... 10 Jul 2010 , 11:00am

Xs

luvbuttercream Says... 20 Jul 2010 , 6:43pm

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.

ScrumdidlyCakes Says... 22 Jul 2010 , 9:23am

Is this a white buttercream or is the tint off white?

luvbuttercream Says... 22 Jul 2010 , 1:39pm

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.

TReeves Says... 22 Jul 2010 , 3:22pm

I just made the buttercream and it was fabulous. Thanks for the recipe.

tokazodo Says... 24 Jul 2010 , 10:50am

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!

bug048 Says... 5 Aug 2010 , 10:07pm

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

SandiKB Says... 6 Aug 2010 , 11:20am

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.

luvbuttercream Says... 8 Aug 2010 , 5:51pm

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.

luvbuttercream Says... 8 Aug 2010 , 5:53pm

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!

luvbuttercream Says... 8 Aug 2010 , 5:55pm

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.

luvbuttercream Says... 8 Aug 2010 , 6:00pm

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.

bug048 Says... 13 Aug 2010 , 7:24pm

luvbuttercream- thanks i will look for the updated recipe and give it another shot, i will try it with half butter and half shortening.

luvbuttercream Says... 14 Aug 2010 , 6:33pm

I submitted the recipe but it hasn't been posted yet.

mir2923 Says... 31 Jan 2012 , 11:05am

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?

Debbye27 Says... 2 Mar 2012 , 6:46am

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.

Debbye27 Says... 5 Mar 2012 , 9:23am

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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