123 Ratings
  • 5 Rating Star 55
  • 1 Rating Star 34
  • 3 Rating Star 15
  • 4 Rating Star 15
  • 2 Rating Star 4

This frosting it the best you will ever taste. It is so creamy and just tastes great on any cake.

Debbie
Servings:
18
Max Servings:
18
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Ingredients

Directions

  • Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.

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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

140.09 calories; 0.65 g protein; 11.64 g carbohydrates; 10.43 g fat; 27.93 mg cholesterol; 79.91 mg sodium.Full Nutrition


Reviews (115)

Read All Reviews

Most helpful positive review

Meg Barger
10/13/2006
I followed the recipe to a tee and this came out perfectly! It's just like the professionally-made buttercream that was on my wedding cake. One tip: My icing seemed to have creamed together after about 5 minutes and I considered stopping beating it. However I'm glad I FOLLOWED THE RECIPE and beat it for 20 minutes because the consistency was much creamier and more consistent!
(64)

Most helpful critical review

DANIELLE34
12/19/2002
I hate to write negative reviews but after preparing this frosting I had no choice. This is NOT a buttercream frosting! This frosting tasted like whipped lard. If you are looking for a REAL butter cream frosting then this is not the recipe for you.
(257)
123 Ratings
  • 5 Rating Star 55
  • 1 Rating Star 34
  • 3 Rating Star 15
  • 4 Rating Star 15
  • 2 Rating Star 4
DANIELLE34
12/19/2002
I hate to write negative reviews but after preparing this frosting I had no choice. This is NOT a buttercream frosting! This frosting tasted like whipped lard. If you are looking for a REAL butter cream frosting then this is not the recipe for you.
(257)
Anonymous
03/07/2003
This is a great receipe it was easy and it tastes like ice cream. I don't know what problems everyone was having but the butter has to be room temp the milk has to be cooled and added slowly and it needs to be whipped about 10 to 15 minutes. If you make the receipe correctly it will be good! Also white sugar means granulated sugar.
(78)
Meg Barger
10/13/2006
I followed the recipe to a tee and this came out perfectly! It's just like the professionally-made buttercream that was on my wedding cake. One tip: My icing seemed to have creamed together after about 5 minutes and I considered stopping beating it. However I'm glad I FOLLOWED THE RECIPE and beat it for 20 minutes because the consistency was much creamier and more consistent!
(64)
Fay
04/04/2007
This is some of the best tasting icing I have ever made but in spite of that I can only rate it with 3 stars. I was looking for a recipe for whipped cream frosting and happened upon this. In spite of the mixed reviews I couldn't resist. The frosting is really fluffy and is not overpoweringly sweet at all. But I couldn't make it stop separating and I beat it with commercial-grade mixer for 25 min. Finally I ended up allowing it to sit for an hour and then draining the liquid off (over a half cup) and beating it again. This time it fluffed right up and stayed that way. My family thought that it was wonderfully tasty and in light of that I will probably make it again. I would be afraid to frost a cake and take the cake to a function because it really does need to be refrigerated. Also I had to double the recipe to have enough to ice a layer cake. (Admittedly we like lots of frosting though).
(31)
WYLENE
11/22/2005
This was the best buttercream frosting I had ever tasted. I followed the advice of some of the other raters that suggested mixing the flour and milk before putting on the heat. I cooked it until it was starting to thicken (but not thick enough to form a ball pourable thick). And instead of 1 cup of sugar I used 1 1/4. It turned out perfect and everyone loved it. It was so heavenly that it melted in your mouth. I would recommend this recipe and will definitely use it from now on when I want a buttercream frosting.
(26)
Pat Kellstein
03/18/2008
If I should have given this recipe a big fat 0(zero) but could not continue without a rating. It had no flavor. If it had any flavor at all it tasted more like lard than butter. Will never make it again.
(25)
FutureChefShay
12/20/2006
I would like to think I'm a fairly good cook but this recipe made me feel the likewise. Nothing I did could bring this mixture together!!! I even tried adding extra icing sugar but once the mixer got turned off it all separated!!!
(19)
Anonymous
11/07/2003
I was dissapointed with this recipe. It almost tasted like eating pure butter and sugar. Try using 1/2 a cup of butter and 1/2 a cup of shortening instead of a whole cup of butter. I also found that adding the whole 3/4 cup of milk made it too thin in texture. This recipe was a waste of my time and ingrediants.
(14)
Anonymous
05/23/2003
No doubt this concoction has a nice flavor. However it was a disaster to work with!I followed the directions precisely and the ingredients seperated! I wound up with an oily liquid in the bottom of the bowl! I managed to scrape some "frosting" off the top and plop it onto some cupcakes just because I couldn't bare to give up. I refridgerated the cupcakes with the blobs of goo and they turned out to be ugly and crusty. Don't waste your time and energy with this recipe.
(13)