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My review
Butterfly Frosting
Carol
"Here is a great recipe to put into your cake decorator attachments for making letters, borders, flowers, etc. Great for using on birthday cakes. Use any color food coloring."
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Ingredients
servings 291Original recipe yields 6 servings (1 - 1/3 cup)
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- US
- Metric
Directions
{{model.addEditText}} Print- Cream butter or margarine. Add part of the sugar gradually, blending after each addition. Add remaining sugar, alternately with egg white, then with cream, beating after each addition until smooth. Stir in vanilla and salt. Divide into different bowls if you wish to make different colors, and tint delicately with coloring. Keep frosting covered to avoid crusting. If necessary, one or two drops of cream or milk may be added to maintain consistency
Footnotes
- 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, Making Your Eggs Safe.
Nutrition Facts
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Reviews
Read all reviews 4Most helpful
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Newest
2/11/2009
Very good. I don't have a mixer, so I don't really enjoy making frosting. I mixed together everything except the butter and sugar, then creamed and alternated. Once I started adding the liquid m...
6/14/2000
It was good as an icing but not the best. I would recommend adding a little lemon flavor to it.
7/22/2009
Very tasty !! I made it exactly like the recipe read... and ended up with left over sugar. The frosting got really thick quick! I added a little milk to soften it and attempted to frost a cake....
5/21/2017
This was too sweet and pretty thick. It is possible that you could add more butter (maybe 3T more) and decrease the sugar by 1/2 cup depending on how sweet you want it by using 2 cups of sugar,...