1 cup confectioner's sugar (or granulated sugar, or a combination of the two)
6 egg yolks, room temperature
1 cup unsalted butter, cut into 1 Tablespoon pieces, room temperature
1/4 teaspoon salt
1 Tablespoon flavorings, like vanilla, almond extract, or liqueurs
Instructions
Beat the sugar and eggs on medium-high speed until they turn a lemon-yellow color and you get a very thick ribbon.
Add the butter one tablespoon at a time, beating well between each addition.
When all the butter has been incorporated, add the flavorings.
Buttercream is easier to work with when it's room temperature. If you're making it ahead of time, store it in the fridge and allow time for it to come up to room temperature before proceeding with frosting. If the buttercream is very stiff, even at room temperature, try beating in a few tablespoons of whole milk or heavy cream.
Serving
Suggestions
Makes enough to frost a 9
Originally Submitted
11/18/2008
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