Buttercream Frosting

Buttercream Frosting


  1. MIX 3 Tbsp. powdered sugar, 2 Tbsp. water and egg yolk in small saucepan until smooth. COOK over medium heat, stirring constantly, until mixture bubbles. REMOVE from heat; let cool 15 minutes.

  2. BEAT butter in mixer bowl on high speed until smooth and creamy. ADD 1 cup powdered sugar, 2 Tbsp. water and the cooled egg yolk mixture. BEAT on medium speed until smooth.

  3. GRADUALLY BEAT in remaining powdered sugar, adding up to 1 Tbsp. water as needed, 1 tsp. at a time, until frosting has a spreading consistency. ADD vanilla. BEAT on high speed until smooth, adding any remaining water, if needed.


  • 1 large EGG yolk
  • 4 cups powdered sugar (1 lb.), sifted, DIVIDED
  • 1/4 cup butter (1/2 stick), room temperature
  • 1 tsp. vanilla


Cooked yolk mixture must cool enough so it doesn’t melt the butter in Step 2.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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