Tuesday, April 13, 2010

My Favorite Frosting/Icing

Some call it frosting, and others call it icing.  I waffle back and forth.  Either way it is the stuff we coat the outside of our cakes with to make them super delectable. 

There are many different types of frosting. For decorating, the most common are swiss meringue buttercream, italian meringue buttercream, and american buttercream. Every decorator has their favorite. I like a frosting that is not too sweet, not too buttery, and will crust. For those reasons I chose an american buttercream to work with. Not being a recipe guru myself, I tried out recipes I found in cook books and on line until I found this one. It has the qualities I like in both flavor and workability. As usual, I tweaked it a little to suit my tastes.  I hope you like it as much as I do.


You will need vegetable shortening, salt(not pictured), sour cream(also not pictured, oops), vanilla, butter flavor, almond extract, powdered coffee creamer, and powdered sugar.  As you can see I have a thing for store brands.  I think it has something to do with saving money.
First you must measure out 2 cups and 3 TBS of shortening.  I actually abhor this part of the process.  Shortening is a very annoying thing to measure, but it is a necessary evil in frosting making.  This plunger style measuring cup makes it a little easier.  This goes in the mixer bowl.

Next add the vanilla, almond extract, and butter flavor.  I'll let you in on a little secret.  I just guess on the measurement for these.  I think that indicates laziness on my part.  I put approximately 2 tsp vanilla, 1/2 tsp almond extract, and 1/2 tsp butter flavor.  If you want a very white frosting, use clear vanilla.  In these pictures I used regular vanilla.  As you will see, it still turns out very close to white. 

Add 1/4 tsp salt and mix until creamy.

Next, add 1/3 cup of sour cream.  I was unable to avoid traditional measuring methods as in my vanilla cake recipe. 

Add 1/2 cup powdered coffee creamer and mix on low speed until creamy.

Repeat another 1/3 cup of sour cream and mix until combined.

Now comes an entire 2 lb bag of powdered sugar, no measuring required.




Slowly pour the powdered sugar into the bowl while mixing.  Make sure you pour it in on the left side or you will soon resemble a powdered sugar donut. 

Continue mixing on low speed until the frosting is smooth and creamy.  You can now add the coloring if you want the entire batch the same color.

Here is the complete list of ingredients.

My Favorite Buttercream

2 c. and 3 Tbs shortening
1/4 tsp salt
2/3 c. sour cream
2 tsp vanilla
1/2 tsp almond extract
1/2 tsp butter flavor
1/2 c. dry coffee creamer
2 lbs. powdered sugar

This frosting is great to work with in decorating and does not have to be refrigerated on the cake.  This is always a plus if you have limited refrigerator space like I do.  It can be kept in a sealed container in the fridge for up to two weeks.  Simply re-mix when ready to use.

Click here for a printable recipe.

--Frostine

Visit the poetry corner for the latest rhyme on frosting.

128 comments:

  1. I've never heard of icing with sour cream in it! I will probably try this just because!

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  2. I will definitely tried this one, I saw your Woodland Baby Shower Cake and came too see the tutorial and found this recipe. I haven't been able to find my "perfect" icing/frosting; I think this might be the one :) Thanks!

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  3. without meraqangue powder or egg whites, how does it crust?

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  4. This frosting makes a lighter crust than the kind with merangue powder. I believe it is just the drying of the powdered sugar that makes it crust. I have used recipes that have merangue powder in them and they crusted more than I wanted. After sitting out the decorations would crumble off the cake if they were touched. In this recipe the crust is sufficient to use the viva method for smoothing but the decorations stay soft.

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  5. Do you see any problem putting in the meringue powder as well if one wanted more crusting?

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  6. It probably wouldn't be a problem. I just don't care for a frosting with that much crust. Give it a try if you'd like and let me know how it turns out.

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  7. I prefer a heavier crusting and have not had a problem with any decorations falling off, but I like the sound of your frosting ingredients. I believe I will make your frosting but add merangue powder and see what happens.....

    Jessica
    (Same annonymous as before LOL)

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  8. I have tried some other buttercream recipes before, but I was never happy with them. I have tried this one twice and absolutely LOVE it! It is not too sweet, and it is very, very easy to work with. I will never use another recipe for buttercream again, except this one! Thank you so much for sharing it with us!

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  9. i was wondering how well this icing holds up to heat and humidity? also have you ever added butter to it?
    looking forward to experimenting with it:)
    shelly

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  10. For a buttercream I'd say that it holds up quite well in heat and humidity. I've never added butter to it. That could certainly change it's color. It could also lower it's melting point if you are concerned about heat. I personally don't like frosting to tastes too much like butter so I've never tried that. If you give it a go, please share your results.

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  11. Wow, gotta try this icing. I have only made the Wilton Buttercream as I have been taking the
    coarses. Also our teacher said not to use no name ingredients as the icing will not turn out as well as name brand ingredients. Is there any difference in your opinion?

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  12. If all you have ever made is the Wilton Buttercream you are really in for a treat. I started decorating with that recipe too. This one is sooooo much better.

    When it comes to generic ingredients I say give them a try. Many of the generic grocery items are made in the same factories as the brand names and given a different label. I have found a lot of store brand items that are just as good as the brand names but much cheaper.

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  13. Thanks so much Frostine....I will definately try your recipe. I love your website and have learned so much already.....very informative.
    Thanks again
    Deb Hughes
    Ontario Canada

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  14. I've actually found that the store brand ingredients work much better thant the name brands. The trans-fat is a necessary evil to get icing that's good to work with.

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  15. ....for the shortening anyway....

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  16. I agree with your comments about measuring shortening. It's such a pain. Here's what I do now: if I need 2 cups and 3 Tbs of shortening, I measure it out the way I usually do, but when I put it in the empty mixing bowl, I make sure that bowl is sitting on my kitchen scale. I write down the weight and now I never have to measure again! Next time, I just put my mixing bowl on the scale and add shortening little by little until I get to the correct weight. Saves on cleanup too.

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    Replies
    1. I use shortening sticks. One stick equals one cup. Makes measuring a lot less messy. I prefer C&H powdered sugar. Cane sugar seems to mix better and isn't grainy.

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  17. That's a great way to measure the shortening. Thanks for sharing your idea. I'm sure everyone with a kitchen scale is now going to do the same thing.

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  18. just add baking choc for choc????/

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  19. My sister has added melted white chocolate to the recipe to make it white chocolate frosting. For chocolate you could add melted semi-sweet chocoate or the powdered baking cocoa. If you use the powdered cocoa be prepared to add a little more liquid to maintain the right consistency.

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    1. How much chocolate do I add if I do the melted semi-sweet? Looking forward to trying the recipe. California has banned all trans fats, so I know I'm not going to find any. Hopefully it won't change it too much.

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  20. THis looks so good! I'm going to try it out this week :) I'm assuming this is what you use with your fondant cakes as well? (for the crumb coat)

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  21. Yes, I use it under fondant also.

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  22. Hi Frostine. I am a new comer to your blog. My family and I know your Aunt Annette here is McIntosh NM and gave me your site. Love all your info, helpful tips and receipes. Just wondering though with the sour cream in this icing why doesn't need to be refriderated? Thats has dairy in it. Thanks Chrisy

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  23. Hi there Chrisy. I'm glad to have you as a reader. The frosting does not need refrigeration because of the large amount of sugar in it. In this amount it acts as a preservative.

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  24. wow, the frosting tastes so good.

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  25. This comment has been removed by the author.

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  26. Thanks for posting this frosting recipe! I came onto your blog hunting for a modeling chocolate recipe & a creative way for making graduation caps - you had both, thank for that too!!! BTW, on measuring shortening ...Crisco makes shortening sticks with indicator marks on the wrapper (like butter) and it makes measuring soooooooooo much easier! Not sure if the store brands have caught onto this yet, and it is probably twice as expensive to buy vs. the tubs...but it is worth every penny to me to not have to get covered in shortening, lol.

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  27. Hi there Jessica! Yes, you are right, Crisco makes marked sticks. I like to use shortening that still has the trans-fats. It makes the frosting taste better. Unfortunately, Crisco doesn't have trans-fats in any of their shortening.

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  28. Glad to have found this recipe - I'm going to try it! How much frosting does this recipe make?

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  29. JN, I've never measured out how many cups the recipe makes, but if you frost a two layer, 9" cake and add borders, you'll still have a healthy handful left. Hope that helps.

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  30. I am so glad, Frostine, that I have the privilege of knowing you and your awesome family. I've learns so much from your blog already after having baked for 40 years. And I love your style- so warm,friendly and reassuring. Thank you!

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  31. Thanks, Elisabeth, I'm so glad that you enjoy my blog. We'll have to work together on a project some time and learn from each other.

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  32. Hi, I came here looking for frosting that does not crust too much because I have been making the Wilton frosting all this time. You are right, the wilton frosting usually crusts so much that the decorations usually falls off when it dries. I am so going to try this.

    How long can I decorate and keep the cake out on the counter? Can I make roses with this ?

    Thank you and waiting for your reply soon.

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  33. This frosting will crust in 30 minutes to an hour if left uncovered - enough for the Viva method smoothing. You can certainly make roses with this frosting. You can cover a completed, crusted cake with plastic wrap if you'd like. If left uncovered, it will take several days before the frosting is dried out enough for the decorations to crumble when cut. If it is humid where you live, it will never get that dry. This frosting is SOOOOOO much easier to work with than the Wilton stuff. Hope you love it as much as I do.

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  34. Even for a beginner baker, this icing was fantastic to work with. and easy to make. Thank you so much for sharing. It is going to make a great idea for a birthday cake into a reality!

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  35. Made this frosting for the first time yesterday. I have to say I was a little bit skeptical seeing that it had no butter (I'm a butter lover) Have to say this is hands down the best buttercream I've worked with to date! Easy to spread, is nice and smooth AND it taste great!!! My only issue is it takes a long time to crust, but hey it's worth it. Goodbye Wilton buttercream recipe. Thanks for posting this.

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  36. Can you add cream cheese to this? If so how much would you add? I use this recipe for traditional flavored butter cream and I love it. It is EASY to work with, has just the right amount of crust to use the viva method, and I find I can "manually" smooth it better with the spatula than with other recipes. I have yet to find a GOOD cream cheese crusting recipe that isn't gummy and over poweringly sweet and highly cream cheesey!

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  37. I've done a little experimenting with the cream cheese frosting. You can find my results here http://www.thatreallyfrostsme.com/2010/10/pumpkin-cakes.html The crust it forms is lighter, but still workable. Hope it works for you.

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  38. Thanks for sharing this, am def going to try this wkend. How long should I mix for if using a handheld mixer?

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  39. Just mix until it is well blended.

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  40. How does this NOT have to be kept in the fridge since it has sour cream, which is a dairy product. Dairy products can sour and turn 'bad' if not refrigerated. Did I miss something?

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  41. The reason that it doesn't need to be refrigerated is the high volume of sugar in the recipe. The amount of sugar, compared to the amount of dairy, is so high that it prevents the growth of anything nasty. The cake itself would go bad long before the frosting. I do keep any leftover frosting in a sealed container in the fridge. It can be used for up to two weeks if necessary.

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  42. I just saw this recipe and have a cake to do this week...I've already purchased the crisco sticks and hate not to use them...do you think it will be "almost" the same in taste and etc.??? I'm excited about trying this recipe...I've had so many to say "if only it wasn't so sweet!" thanks

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  43. Unfortunately, the trans fats are VERY important. I've tried this recipe with the trans fat free crisco and it does not behave properly. It even tastes a little greasy. Save your crisco for some cookies!

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  44. Thanks for sharing, made this for my daughter's wedding cake and it made me break the no licking your fingers rule! It got raves!

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  45. WOW...I'M IMPRESSED...NOT SO SWEET...LET'S SEE WHAT MY FRIENDS SAY WITH THIS CAKE...GONNA PUT A LITTLE LESS ALMOND FOR THE NEXT BATCH...THANKS SO MUCH FOR THIS WONDERFUL RECIPE!

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  46. Hi,

    Just made the frosting today and it tasted wonderful. Thank you thank you for the wonderful recipe. Just wondered how long can I keep it out on the counter after frosting the cake ? and in a sealed container ?

    Thank you so much.

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    1. I've never experimented to see just how long you can leave the cake out UN-refrigerated. I don't think I could keep my boys away from the cake long enough to find out.(Especially the biggest boy) Basically, the cake will get stale before the frosting goes bad. I usually try to decorate the day before the event to maximize freshness. The frosting can be kept in a sealed container in the fridge for up to two weeks. Just mix it well before use.

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  47. Hi Frostine,

    I love this recipe! I was wondering if you have made icing that is more of a whipped type that you can decorate cake with? I love this site and have made many recipes from it. But just looking for something lighter besides whip cream. If anyone would know, you would. :)
    Thank You

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    1. I do have a recipe for a delicious whipped cream type frosting. I haven't posted on here because I rarely use it for decorating. In addition to being non-crusting, it also has to be refrigerated. It works great for simple decorating like cupcakes. I'd be happy to share the recipe with you. Email me at frostine@thatreallyfrostsme.com and I'll send it to you.

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    2. Thanks Frostine! Sent you an email :)

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  48. Hi Frostine,

    Do you have any chocolate and vanilla cake recipes that is moist and can be stacked?

    Would you also be kind enough to show me how to make leopard prints on a buttercream frosted cake.

    You can email me at geetsel@yahoo.com

    Thank you so much

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  49. geet,
    Both the vanilla and the chocolate cake recipes in my recipe section are moist and great for stacking. Here's the link for the recipe page http://www.thatreallyfrostsme.com/p/recipes.html or you can click on the recipe button under the title of my blog.

    For the leopard print using buttercream, I haven't made a post for that yet. It would be very similar to the technique I used on the zebra print purse.

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  50. Hi,

    Thank you so much. Will surely give the recipe a try. I guess I will have to paint the prints on the crusted frosting.

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  51. I am so glad I found this recipe! This has become my favorite buttercream frosting. I am making a cake for this weekend and was wondering if there is any way to make this into a pineapple frosting?

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    1. Hmmm...I've never thought about making it pineapple flavor. I don't know if there is such a thing as pineapple extract out there, that would be an easy way. You could also experiment with adding some pineapple puree and extra powdered sugar to the recipe. If it works, please let me know. I'd be happy to post your alteration on this site and give you the credit(of course). Good luck!

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  52. I've been eyeing this recipe for awhile, and I finally made it today to test it out before I decorate a birthday cake with it. I am very pleased with it overall. It is super easy to decorate with, and it tastes delicious too. I'm a butter person, so I'll find an all-butter recipe to frost the cake with. However, I'm using this recipe for all the decorating--it pipes beautifully. The only thing I did different was to add just a smidge more salt and a few squirts of lemon juice (I like my frosting with a little zip!) Thanks for sharing your recipe!

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  53. Hello - I made this frosting yesterday and the frosting was good, but the texture was gritty. I can't for the life of me figure out what I did wrong! Any advice or ideas on what would cause this?

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  54. There are three things I would look at if your frosting was gritty:
    1. The brand of powdered sugar - Some brands are finer than others and this could make a difference.
    2. Make sure that the shortening you use has those trans fats.
    3. Mix it longer. I've been known to mix for as much as 15min. before. The longer you mix, the fluffier the frosting gets. Of course, there is a fine line here. Too much mixing and it will no-longer crust enough for Viva smoothing.

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  55. Hi Frostine,

    Have made this into mocha flavored frosting? If you have, can you share it with me please?

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  56. I have not made this into a mocha flavor. However, that would be worth experimenting with. I would start by mixing in some espresso powder and avoid the almond flavor.

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  57. I just wanted to say, I came across your website when I googled "bubble tea straw". Your post about using straws for stacking cakes came up (which was my intention when googling), and I believe your words are that you didn't actually use bubble tea straws. Well I have looked at many many of your posts already on this visit and I wanted to take a minute to say THANK YOU!!! I am a new fan and follower, LOVE YOUR SITE!! I'm just so glad you said that you don't use bubble tea straws...or I never would have found you!!

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  58. Im making a cake for my little brothers birthday party this weekend thats going to be shaped like giant lego blocks so im planning on doing 2 9x13 cakes and making 2 rectangle shaped blocks and 2 cubes. do you think your recipie will be enough to cover all of the cakes or should i double it or something? your help would be great im hoping i can pull this cake off!
    MJ

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    1. This comment has been removed by the author.

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    2. MJ,
      I always err on the side of making too much frosting. If all else fails, you can always put the extra on some cupcakes or something. And running out is a royal pain! It also keeps well in the fridge for a couple of weeks. I would make one and a half batches of the recipe just to be safe.

      I'm sure your little brother is going to love it!

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  59. Hi there! New fan! I was wondering if you have ever used any of the flavored coffee creamers?!? I've been thinking of trying one and thought I'd ask first!!!! Thanks a ton!

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    1. Hi Lara! Thanks for stopping by!
      I used the flavored creamer once before. It worked just as well as the regular creamer. The only problem was that my husband said that it made it taste like coffee(which he hates)even though it was something like Irish cream flavor. I will warn you though that the flavor in those creamers is quite strong. Depending on your tastes you might want to substitute only half of the creamer. You might have to experiment to find out what you like best.

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  60. Hey there! I'm also a new fan! I'm making a cake this Sunday for my son's birthday party. Unfortunately, he is allergic to dairy. Would you recommend a substitute for the sour cream? Do you think vegan sour cream or cream cheese would work? If you don't recommend this, I'll still use your recipe for the cake I plan to serve to guests, and make a small separate dairy-free version for my son.

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    1. I'm not familiar with those vegan products. If their consistency and flavor are similar to the originals then it's probably worth a try. I would suggest making a batch with the substitutes and just test it out. You can even make it ahead of time and keep it in the refrigerator. When you are ready to use it, just let it come to room temperature and give it a good mix in the mixer. Please let us know if it works out. I'm sure there are others out there with the same difficulty that would love to know the answer.

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    2. When I went to Walmart to pick up all the ingredients today, I noticed that their shortening has 0 trans fat?! Upon further investigation I've learned that many store brands have recently switched to 0 trans fat as well :( No time for me to order from a specialty online store so I went ahead and bought it, went home and made a test batch with the 0 trans fat shortening. I think it tastes FABULOUS!

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  61. Thanks for the recipe!
    I live in Greece and I am not sure about the shortening that I have to use. Can I use margarine or half margarine half butter? We dont have other shortening....
    Thanks
    Evi

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    Replies
    1. Yes, you can use butter as a substitute, but it will definitely change the color and flavor of the frosting. It will also be less resilient when the weather gets warm.

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  62. I have been using Wilton's recipe for years and totally disagree with your comments about this being better tasting. It lacks the creamy smoothness of the Wilton recipe and the flavor is nothing special. It is too fluffy and without the butter, it really loses the buttercream flavor. I was excited to try this as I am soon to make 300 cupcakes for a fundraising event, and you made it sound so good. Sorry to say, this will not be my frosting choice for this event.

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  63. Everyone's entitled to their own opinion, but I don't have to agree with it.

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  64. Hi Frostine,
    I am new to your website...and...Am eager to try this recipe.
    Do you happen to have the measurement in grams?
    How much is 2 lbs of icing sugar in grams?
    I can roughly estimate the shortening ie 1 cup=113gm. Will that be correct?
    Is there a specific brand of shortening to use? I noted in one of your comment not to use Cisco...but i am uncertain why?
    Many thanks for sharing this recipe :)

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    1. Caroline,
      Thanks for stopping by my blog!
      I do have the measurement for the sugar in grams. I use a full 2 lb bag which is equal to 907 grams.
      If you wish to measure the shortening by grams it is 492 grams. I prefer to use the generic brands of shortening because they usually have the trans fats. Crisco changed their shortening a few years back to be trans fat free. That might be good for the health conscious but not so good for making frosting. I hope you like the recipe!

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  65. Thank you so much! I stumbled across your site while trying to find exactly what you say this icing is: not too sweet, but still crusts and doesn't need to be refrigerated right away. I'm doing a Graduation cake this weekend for my sister and wanted something not too sweet that I could actually work with. Your site is a gem! I appreciate your sharing!!!

    Kellie

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    1. Thanks Kellie! I'm so glad that you found it helpful.

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  66. Frostine,
    This icing was amazing! Thanks so much for sharing the recipe...

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  67. Hi Frostine
    Awesome Recipe! I can't wait to try it. I live in the UK and I'm not sure what 'coffee creamer' is. Is it just powdered milk?
    Thanks!
    Emma

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    Replies
    1. Coffee creamer is a powdered replacement for cream in coffee. In addition to milk solids it contains some sweeteners and such. It is a very fine powder. You could try substituting the powdered milk as long as it is fine enough to mix in smoothly. You wouldn't want any gritty bits of powdered milk in your frosting. If you decide to give it a try, please, let us know how it turns out.

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  68. I JUST MADE THIS RECIPE, WHIPPED UP WONDERFUL... I DID ADD MORE SALT.. BUT!, NEXT TIME I'LL TRY 1/4-CUP OF CREAMER AND A 1/4-CUP OF WHIP CREAM POWDER ...... I DO LIKE YOUR SITE... DOWN TO EARTH AN YOU ANSWER THE QUESTIONS .... I'M MAKING A 2 TIER LEOPARD CAKE NEXT WEEK, SO THIS FROSTING WILL BE USE... THANKS FOR SHARING YOUR BAKING IDEA'S ..

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  69. Hi im a newbie to cake decorating and i spend days and hours scoring the web for recipes...then i landed here and your rcipe seems amazing as im looking for a crusting not so sweet buttercream....at any event since your first posting great value has taken the trans fat from its shortening as well...are you still using this brand and if so have you noticed any difference in its crusting ability? Thanks in advance for your response!

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    1. The last time I purchased shortening for this recipe I found a store brand at Stop and Shop market that still had the trans fats. I'm sad to hear that great value had changed. I hate to have to spend the money on the high-ratio shortening from the cake supply places, but I suppose we will have no choice before long. I even heard of a town in Massachusetts that is outlawing trans fats. Commercial bakeries and restaurants aren't even allowed to use it there!

      To answer your question, I have used the no-trans fat kind and I did not like the result. It felt greasy on the tongue and did not crust as well.

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    2. Wowwww...thank goodness I don't live in Massachussets! Yes I was hoping to avoid having to buy it online but looks like as you said shortly that may be our only option. Funny thing, as I was searching the web they actually have trans fat free hi ratio shortening.

      I appreciate your feedback, and i may just look around in grocery stores for other generic shortening. Thanks, I can't wait to taste your recipe!!! I will be back to post a review once i make it.

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  70. How long can I leave a cake sit out with this frosting?

    By the way, Love it!

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    1. I never refrigerate a cake with this frosting. I've only tested its longevity for as much as three days. After that, my guys have eaten all of it. It is best to keep the cake covered to prevent it drying out.

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    2. After making and frosting the cake, if I froze the cake for a couple of days will it change the consistency of the frosting? I'm going out of town and am very busy, so would like to make and frost the cake ahead of time, to take with me...

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  71. how much frosting does this recipe yield?

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    1. I don't know exactly. Plenty to frost and decorate a 9" round.

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    2. i just made a double layer 13x9 in square cake and i stil had enough frosting to do some decorating

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  72. im making my daughters birthday cake for the first time ever n love the way this recipe sounds but do you think it will hold up with candy clay decorations on it?

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    Replies
    1. As long as the decorations aren't too large and bulky, I don't see why not.

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  73. i had a question. i am going to be trying this frosting for a cake im doing this weekend and am wondering if i can substitute the butter flavor to actual butter? does it change the consistency of the frosting at all?

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  74. You can substitute out equal amounts of butter for the shortening and omit the butter flavor. It will make the frosting less white and more susceptible to the heat. Give it a shot and see what you think.

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  75. I have some hi ratio shortening... do you think it will work well with this recipe? Thank you!

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    1. It should work well. Will you let us know the results?

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  76. Best damn frosting ever! Thanx for sharing your beautiful recipe. I have been looking for a homemade buttercreme that tastes store bought, and this will be my one & only I use from now on! Tootles

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  77. I have tried what feels like a million buttercream/frosting/icing recipes and have not found THE ONE until now! Thank you thank you thank you. I wanted something that truly tasted like bakery icing..not heavy butter flavored buttercream. That's the thing that was driving me crazy! There seemed to be only so many variations of icing....the classic buttercream seemed extremely popular. When I made it I was shocked that it tasted like..well, butter! Never ever, ever have I eaten a piece of cake where the frosting tasted like butter. So why is this recipe so popular? What are bakeries really using in their frosting cause it sure ain't this! Anyway, I tried this recipe bc it was different! I'd not seen one call for coffee creamer or powdered sugar. I made a few adjustments and LOVE it. Thanks again. Four years it took me to find this recipe!

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  78. Thanks so much! Glad you like it!

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  79. If I don't have creamer what's a good alternative?

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  80. Hi frostine! I still think this the BEST damn buttercreme ever! Way better than store or bakery bought. If I wanted to make a chocolate buttercreme would I add unseeetened cocoa powder? And if so would I need to add a "wet" ingredient so it isn't too dry? Thanx Soo much:)

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    1. My favorite recipe for chocolate frosting can be found here: http://savorysweetlife.com/2011/04/chocolate-buttercream-frosting/
      It's very simple and tastes great!

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  81. With this recipe what consistency does it come out to? Stiff? Medium? Thin?

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    1. I would call it medium. I think it is a perfect consistency for frosting the cake.

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    2. how would you make this recipe stiff? Add more powdered sugar or using less sour cream?

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  82. OMG this is a great tasting icing. The only thing I would ask is how do I avoid seeing the crumb texture left behind from the non dairy creamer.

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  83. I just made and filled/iced a 10" square cake with this frosting. L-O-V-E IT!!!! Thank you thank you thank you! This is the butter cream I was searching for. It looks amazing!

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  84. I just love this frosting. Used it for a cupcake birthday party where I made 6 dozen cupcakes. Wish you were on pinterest so I could pin it.

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  85. I have been looking for a frosting recipe that isn't too sweet for forever and I absolutely love this frosting!

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  86. Sorry if this answer is already on here, but I didn't see it. Can you make this frosting ahead of time & store?

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  87. Absolutly. If you will be using it within 24 hours, just store at room temp in a sealed container. If storing longer, put the container in the fridge. Bring it back to room temp and give it a good mix before using.

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  88. Hi Frostine, I am making my Mom a birthday cake for her 80th birthday. I have a good cake recipe but have been looking at all kinds of recipes for frostings. I am like you in that I like to save money too. I have a question about the creamer. I have some sugar free powdered French Vanilla creamer. Will it work the same as the other? I also plan on making roses, so will they hold up well with this recipe? Looks like a very good recipe that isn't so sweet like the other ones.

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    1. What a wonderful reason to make a cake! The creamer that you already have should work fine. It will add some additional vanilla flavor, of course, and could make it taste sweeter since it has the non-sugar sweetener. You shouldn't have any trouble with making roses. Best of luck with your cake!

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  89. This comment has been removed by the author.

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  90. Hi, just found this recipe and wondering how fondant decorations like dots etc go when stuck to it? Also how would I stick them to it?

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  91. Gosh i wanna this recipe for my nephews bday! We live in a humid country will it also work in decorating flowers?

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  92. I just found this site while searching for icing/frosting recipes. I do equal amounts of cakes using both buttercream and fondant. A previous commenter asked about using this recipe as a base under fondant. I am very interested in your answer. I have tried both buttercream and ganache under my fondant cakes. I like the ganache a bit better that the buttercream. Maybe your recipe will prove to be the ultimate tasty barrier between fondant and cake!
    Thanks!

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  93. Hi I am making my daughter's 3 tier wedding cake. Can this frosting be frozen on the cakes? Thank you

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