I love it! I was eating it out of the bowl. I has the most amazing texture and taste! I am and almond lover so I used 1/2 vanilla and 1/2 almond but other than that I didn't change a thing about the recipe. I could eat the whole batch....who cares about the cake!
How does this icing hold up in warm weather? I am concerned about the egg whites... Is this less sweet and lighter than regular BC?
I am new to this website and fairly new to cake decorating. I have been looking for a frosting recipe that I can decorate with, but also tastes good. My family doesn't like sweet frosting, so I hated to use regular buttercream. We like the taste of whipped cream frosting, but I couldn't get it to hold it's shape. I have always steered clear of fondants because we don't care for the taste. This frosting is amazing. It held it's shape amazingly well, and was smooth, creamy, and DEFINITELY NOT too sweet. Thank you for this recipe.
How many cupcakes will this recipe frost - generously?
I tried this recipe for the first time last night....This is the recipe I've been searching for!!!! I love it. Thank you for posting!!!! Not sweet at all and very creamy. I thought it would be a little difficult to make but turned out was pretty simple!!! Thank you, Thank you!!!!
I just tried this recipe and loved the flavor! It tastes very buttery though. I've never tried a Swiss buttercream or Italian buttercream, so I'm not sure what they're supposed to taste like!! Is this supposed to be very buttery in flavor?
I tried this recipe yesterday and it's wonderful! Its so nice to have a frosting which doesnt give you toothache! My only problem was that it took a lot longer to thicken and form peaks than I expected (maybe just my mixer), and when I was giving it the final mix to cool it down, it actually seemed to seperate and looked like scrambled egg, but I allowed it to carry on mixing and it did come back together- minor freak out initially, but worth the panic in the end! I found it iced 24 cupcakes and I still have about half left, so may halve recipe next time :)
am going to try this recipe, thanks. if fairly cool weather, does in need to go into fridge once on cake? or can it be left out overnight? cheers