This is a frosting I normally put on birthday cakes. Its like the frosting that bakeries put on cakes, but I much prefer to make my own since I know what I am putting into it, and as always, homemade is best.

Carol

Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
8
Yield:
2 - 1/2 cups
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.

    Advertisement

Cook's Note:

If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

352 calories; protein 0.9g 2% DV; carbohydrates 60.2g 19% DV; fat 12.7g 20% DV; cholesterol 82mg 27% DV; sodium 122.3mg 5% DV. Full Nutrition
Advertisement

Reviews (167)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/25/2005
This frosting is AWESOME. It is rich and creamy and very tasty. I might suggest that people had problems with it being runny etc. because they did not beat it long enough in the mixer. Mine was creamy and fluffy and I beat it on high for at least 3 mins. (I also used whipping/heavy cream instead of milk.) Try this! Excellent on dark chocolate cake. Read More
(151)

Most helpful critical review

Rating: 3 stars
01/20/2003
It was good. I didn't have to add milk. It didn't frost that well the icing slid off. Read More
(18)
206 Ratings
  • 5 star values: 136
  • 4 star values: 37
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 13
Rating: 5 stars
09/25/2005
This frosting is AWESOME. It is rich and creamy and very tasty. I might suggest that people had problems with it being runny etc. because they did not beat it long enough in the mixer. Mine was creamy and fluffy and I beat it on high for at least 3 mins. (I also used whipping/heavy cream instead of milk.) Try this! Excellent on dark chocolate cake. Read More
(151)
Rating: 5 stars
12/14/2008
Smooth and velvety frosting, made extra rich and creamy from the egg yolk and lengthy mixing time. My only caution is that if you need a pure white frosting this may not be to your liking--in that case egg whites could easily be substituted with an equally good result. Read More
(85)
Rating: 5 stars
05/28/2004
This is to DIE for--It really does taste like bakery cake frosting. I ate it right out of the bowl and some didn't even make it to the cake!:) Read More
(71)
Advertisement
Rating: 5 stars
01/07/2008
This is a thick creamy frosting. I beat mine on high for 3 min to make it a bit fluffier. For a rich chocolate version of this frosting I substituted 1/4 cup of sugar for cocoa powder. It turned out great! Read More
(35)
Rating: 4 stars
02/06/2007
Good tasting very much like the bakeres. I just don't like the two raw egg yolks in it. Read More
(32)
Rating: 5 stars
01/28/2004
This frosting was the absolute best I have ever used. I make and decorate a lot of birthday cakes and the consistency was perfect for the types of designs I make. Loved the taste too! Read More
(28)
Advertisement
Rating: 4 stars
01/28/2004
This was a very good recipe. I frosted a white cake with it and everyone loved the frosting. I tinted it green for St. Patrick's Day. I was wondering though if the frosting needed to be refrigerated since it had the egg yolks in it. Read More
(22)
Rating: 5 stars
02/07/2011
This was so good! Really creamy and lots of flavor. I used it on plain white cupcakes and they were delicious. I could have eaten it by the spoon! Read More
(20)
Rating: 4 stars
04/07/2007
Very good frosting my only issue is that the yolks make it a yellowish color when finished not a pretty white like a real butter cream. The taste and texture are wonderful however. I might try whites next time or a whole egg instead of yolks to see if the color is lighter. Read More
(19)
Rating: 3 stars
01/20/2003
It was good. I didn't have to add milk. It didn't frost that well the icing slid off. Read More
(18)
Advertisement