The success of this frosting is in the technique, not the ingredients. It's so creamy and not too sweet.

Recipe Summary

Servings:
12
Yield:
2 layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, Whip the butter on high speed, occasionally scraping down the sides of the bowl. Whip until double in volume. This takes a very long time, approximately 10 minutes.

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  • While still whipping, drizzle in the heavy cream. Continue whipping until the mixture is stiff, approximately 2 to 4 minutes.

  • Add 1/2 of the confectioners sugar and whip until smooth. At this point, you can taste the frosting and determine if you would like to add more sugar to sweeten to taste.

  • Thickly frosts top and sides of two 9 inch cakes.

Nutrition Facts

380 calories; protein 0.7g 2% DV; carbohydrates 11g 4% DV; fat 38g 59% DV; cholesterol 108.5mg 36% DV; sodium 225.6mg 9% DV. Full Nutrition

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2007
As a cake designer and baker I found this recipe to be one I will use over and over again! I have tested many and this tastes and looks like an authentic Italian buttercream...but with less work! Read More
(59)

Most helpful critical review

Rating: 1 stars
05/21/2008
Unless you like eating a stick of butter on your cake I would not make this frosting. I think there must be a typo, I added 1/2 butter to 1 cup sugar and 1 cup cream and this came out really well, I also added some vanilla essence to give it some flavour. Read More
(28)
97 Ratings
  • 5 star values: 35
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 20
  • 1 star values: 16
Rating: 5 stars
11/05/2007
As a cake designer and baker I found this recipe to be one I will use over and over again! I have tested many and this tastes and looks like an authentic Italian buttercream...but with less work! Read More
(59)
Rating: 5 stars
05/16/2003
This is the same recipe I have but she's right--it's all in the technique! I whipped it the full 10 minutes and it made a world of difference! Give it a try it's well worth the extra time. Read More
(56)
Rating: 5 stars
10/13/2003
I have been using this recipe for a little while now on all my cakes. My family loves the taste. I dislike shortening based frostings. The fact that I can control the sugar is nice. I use a little more sugar for kids cakes and less for adults. You can flavor to your liking as well. Excellent! Read More
(41)
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Rating: 1 stars
05/21/2008
Unless you like eating a stick of butter on your cake I would not make this frosting. I think there must be a typo, I added 1/2 butter to 1 cup sugar and 1 cup cream and this came out really well, I also added some vanilla essence to give it some flavour. Read More
(28)
Rating: 5 stars
10/13/2003
This is the best frosting I have ever tasted. I added a teaspoon of vanilla and an extra 1/2 cup of powdered sugar. Great on Chocolate cake! Read More
(28)
Rating: 3 stars
10/13/2003
I TRIED THIS BECAUSE I WAS DESPERATE FOR A FROSTING THAT ISN'T TOO SWEET. I WOULD HAVE TO AGREE THAT THE TEXTURE IS MARVELOUS BUT IT DOES TASTE MORE LIKE BUTTER THAN FROSTING. SUGGESTION: MAKE WITH UNSALTED BUTTER ONLY. WOULD THE SAME RECIPE WORK CHANGING THE RATION OF BUTTER TO CREAM--LESS BUTTER MORE CREAM? Read More
(22)
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Rating: 4 stars
03/01/2005
I love this recipe. It's almost like very thick whipped cream. You absolutely must use unsalted butter though. Otherwise it will taste like whipped butter as many others have said. Read More
(17)
Rating: 5 stars
01/05/2010
This is a great recipe. NO RAW EGGS! A huge plus since all Italian or Swiss buttercreams call for egg whites. But the recipe could use improvements. 1. half a teaspoon(or more) of vanilla adds a lot of flavor. 2. Some of my tasters felt that there was too much of a "butter felling" in the texture; the method I used for correcting the texture was adding small amounts of extra confectioners sugar no more than half a cup to the frosting and whipping it for a couple of minutes longer. If the frosting became stiff you would have to 1 to 2 tablespoons of whipping cream. After adding the extra sugar the frosting became to sweet so to tone down the sweetness I slowly added pinches of salt to the frosting a baker's secret. Be very careful not to add too much salt! Read More
(14)
Rating: 2 stars
01/27/2009
I had to add a LOT more sugar to this recipe. It was too buttery to spread on my cake. I ended up adding one bar of hot melted giradelli bittersweet chocolate and it came out great but I felt like a mad scientist trying to get it to a spreadable consistency adding water cocoa sugar and chocolate. Read More
(12)