-
-
My review
Special Buttercream Frosting
Rick Mazzuca
"This recipe makes an ideal buttercream for frosting cakes and decorating them with borders."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 222 calsOriginal recipe yields 36 servings (7 - 1/2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} PrintNutrition Facts
Per Serving: 222 calories; 13.3 g fat; 26.7 g carbohydrates; 0.1 g protein; 7 mg cholesterol; 34 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 10451285 Ratings
-
-
-
-
-
Most helpful positive review
10/11/2005
If you're looking for the definitive buttercream recipe, then look no further. Here are a few reasons why this recipe rocks my world: 1) Consistancy: It's PERFECT. Not too gloopy or too stiff. J...
Most helpful critical review
4/20/2011
Its not buttercream if it doesn't have butter in it
Most helpful
Most positive
Least positive
Newest
10/11/2005
If you're looking for the definitive buttercream recipe, then look no further. Here are a few reasons why this recipe rocks my world: 1) Consistancy: It's PERFECT. Not too gloopy or too stiff. J...
9/3/2007
After reading all the reviews, I decided to take a chance and follow the recipe *exactly* - that's right, NO changes - and it was absolutely delicious! 5 Star all the way. I've taken the Wilton ...
10/27/2002
I made a huge birthday cake for 50 people yesterday and wanted to try a different buttercream recipe. I made 2 changes based on other reviews. (1) I used 1 1/2 cups shortening and 1/2 cup butte...
3/15/2008
I tried two variations of this recipe so far. The first time I tried a variation I read in the reviews because I didn't want the frosting to have a greasy after taste. I used 1 c. butter and 1 c...
3/13/2007
This is the best buttercream recipe I have ever tried before, but I read the reviews and substituted 1 and 1/2 cups of the shortening with butter (having made buttercream that tasted "greasy" be...
8/15/2003
While this recipe is really good, it is definitely not for cakes to decorate in the Wilton fashion. It is too soft to hold up intricate work. Also, because of the cream, refrigeration is neces...
5/11/2001
This really is a GREAT RECIPE however I STRONGLY recommend using half unsalted butter for half the shortening and only 5 cups sifted powdered sugar (otherwise it would be much too sweet). I als...