I LOVE this frosting!!!!!!!!!! It's easy to make and tastes delicious. Perfect in every way!!!!!!!!!!!!!!!
I have always wanted to make buttercream frosting, so I found this recipe and tried it this past weekend for my daughters 6th birthday. Everyone loved it!!! It was easy to make and a HUGE hit. Thanks for posting this!
Does this recipe have to be refrigerated?
Love this recipe. The best buttercream I have ever tasted! So easy to work with, too.
How much does this make? Should I double it for a 1/2 sheet cake?
Does this frosting crust?
This recipe does not need to be refrigerated, it makes 6 cups, and it does crust after about 7-10 minutes :)
Ever made this into a chocoalte version? If so how?
There's one listed in my recipes :D
I love this buttercream. It tastes delicious and I've had numerous people tell me they don't usually eat the frosting - except this one! I had never used shortening before but if you are making a sheet cake or need some , what I call flexibility, to your frosting, this recipe is it! The best ever!
love this one, easy to work w/ due to the corn syrup - I change the flavoring around a bit, but otherwise it's perfect!
This was wonderful, very forgiving of my newbie status, tried the VIVA merthod, very good results, thanks so much!
I absolutley love this recipe. However i was wondering if the corn syrup would make it thicker? It was difficult to decorate with. I am new to all this so i wasnt sure if i should just add more powdered sugar or more syrup also?
Sounds like a great recipe, I will be trying it out tonight for some cupcakes, I'm just wondering if I can freeze the leftover and if so for how long?
Hello, me again! Ok, so I just made the icing and it tastes great, but I have a problem....it's a tiny bit bumpy...does that mean my butter wasn't soft enough? Forgive my ignorance but I too am a bit of a newbie at this. Also I watched the you tube clip of how to do this and noticed your corn syrup was like a translucent white, mine is golden brown....am I using the wrong thing or does it come in a clear version which I haven't discovered yet? Hope I didn't mess up too bad!!! At least it tastes awesome!!!
Megan- Corn syrup will only thin it down more, if you try it again use less liquid until you see what your consistency is.
Sugarmommy-You can definitely freeze the leftovers without any problems. I've had mine turn out bumpy a few times, it's usually the butter not mixing completely with the shortening. In these cases I'll just mix it a bit long to see if I can get the bumps out. And the corn syrup should be clear white, is what you have golden syrup? It's really not a must for this recipe, I only add it if I plan on making strings. Back when I first started making this recipe I added it every time but eventually stopped and just used cream to thin it down.
How many cups of frosting does this produce? Trying to determine if I need to double it or not?
I, too, would like to know the yield of this recipe. I have a wedding cake next week and I know that I need 18-20 cups of BC total.
Is this good and sturdy between layers and under fondant? I just made it, and it tastes really good, but it is really creamy. Wondering how sturdy it will be?