Easy Buttercream Frosting Recipe

My buttercream came out lovely, however, it came out very sweet.

I recently saw a short were you whipped the pasteurized egg whites and powdered sugar until it became a meringue, is there a reason you changed the method?

The best!!!

Hi Liz how can I replace the egg whites?

Hello I’m wondering if I can crumb coat and frost with this recipe? Thanks

How many cups of egg white is 170g?!? Help pls!!! 😅

I know this is an old video. I wanted to try something quick and came across this recipe. I weighed all the ingredients when it was completed the butter cream was super sweet. I have never had any issues with overly sweet butter cream🤦🏽‍♀️. I really liked that it was super easy did anyone have any issues? I tried your other recipe that the eggs need to be tempered. No issues there. Thank you.

Mine is kinda running can I add cream of tartar to it

If melt it I’m scared it will cook how long should you meld it for ?

I did this buttercream and I would say I did feel the grittiness in the power sugar and I added like 50ml of heavy cream and voila it vanished and made a silky smooth buttercream.

I made yesterday and best buttercream silky smooth easy to work with taste delicious. Not too sweet like American Buttercream. This is my go to recipe now. Thank you Liz ❤

This girl just rocks! Silly, down to earth and highly experienced!

Can I use this icing to do pallet knife design on the cake. Will this harden in th e fridge

Hello Liz can I use this for a 2tier Cake? Will it be stable enough

If I were to use this for cupcakes, can I decorate them the night before and refrigerate them for the next day?

I love this recipe! Thanks

Can I add blue and purple food coloring after I make it for an Elsa cake?

This is my go tooooo!!!
Just wondering how could I make this buttercream black..
Would I be able to add black cocoa powder?

OMG! Your recipe is the easiest to follow and accomplish on the first try. Today I frosted cupcakes and it was a complete hit at my nephew’s party. Thank you!

Can i add fruit puree to this without sacrificing the texture

Hi Liz, I love this recipe!! I've used it on all my cakes! I'm planning on making a strawberry matcha cake soon and wondering how to add other flavorings to the frosting. Matcha usually comes in a power so I'm also wondering which stage to add the matcha powder to make it matcha buttercream.

What is best buttercream for the heat?

is this buttercream good for palet knife decorating

What’s the ingredients please

Thanks for sharing this recipe! I can’t believe I made something so good!

Here in Philippines I don't see pasteurized egg whites, can I cook in baine marine method like swiss meringue method with same ingredients?

OMG! I'm trying this next week on my cupcakes. I wonder how much navy blue gel color I'll need and best way to color? 😮

Thanks for sharing. Could you tell me what size cake this can fill and ice.

Hi Liz! Thanks so much for your recipe. I do have a question for some reason i have 2 tbsp of vanilla flavoring? Please let me know if its tsp or tbsp> Thanks

Yep… it’s crunchy for me too. :( Doesn’t matter how long I beat it. Now I have 2 kilo crunchy buttercream. 🫣
How can I avoid this? I like the simplicity of this recipe. 😁

Liz,

I just tried this recipe for a graduation cake omg its so delicious, silky and smooth. I love that is not too sweet!!!! <3

Thank you for the measurement

Hey Liz, so I usually do my American Buttercream Frosting with a ratio of 1:3 with shortening and butter. 1 part shortening and 3 parts butter. Do you think that will work with this recipe?

Hello Sugar Geek, Finally!!!!! A buttercream frosting not so sweet. Thank you. I will never make any other recipe again. Question? Do you have a whipped cream frosting recipe? Every time I try one it is just not stable enough for a wedding cake and decorations. I tried the gelatin version, but I just don't like the way it tastes. Any ideas or recipes? Thanks

hello! will this be stable enough to make buttercream roses?

I had this come out perfect and silky smooth like I see on videos once. And even then, I used it to frost one cake, but when I colored the remaining buttercream (added color, used paddle attachment on low for 10min), it got a TON of bubbles. I felt the more I tried to get them out the more I got. All the other times I make it there’s definitely tons of bubbles. It tastes amazing, is easy, this is clearly an OIE, what am I doing?

Thank you for this! Ive done your recipe the ine where you have to boil the egg whites this is an awesome shortcut and saved time! And taste good thank yoj for sharing!

This is the best frosting 😊❤thanks

Hi Liz!! I love this recipe so much! It’s my go to!!! I’ll be using this recipe for a wedding cake, but I need to dye it black. I’ve read that I can use dutched processed cocoa powder and it won’t taste like chocolate? If that would work with this recipe, how much would I use? PLEASE HELP!!!!

Thank you for being a realist when it comes to freezing. There’s entirely too much food waste, and if it’s packaged properly, the freezer will preserve it for a very long time. ♥️

Can you add fresh strawberries to this buttercream to make strawberry Swiss meringue buttercream?

Someone help. It’s curdled looking but I followed the microwave top and it’s still curdled

I did. something seriously wrong idk what

That’s six sticks of butter right?

I just made your easy buttercream recipe and it is WONDERFUL. I did let the egg whites come to room temperature so the buttercream didn’t break or split no need to take any out and heat it up. It came out perfect. I will be making this from now on MANY, MANY THANKS

This buttercream is soo good!!! Not too sweet or too buttery 😋 My go-to recipe now 💛

I'm not a Big Fan Of Buttercream But I love this one. Thank You So Much for Sharing.
I was wondering if this would Be A Cottage food acceptable?

Thank you so much for this informative video!
This is wonderful!
❤

Can we add meringue powder to make it more stable? Someone please answer me? Lol

Liz, Hi help if I wanted to make this into a chocolate version how much cocoa powder should I add?