Buttercream Frosting

  • Cook Time

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

    Yields: 2 cups

  • Nutritional Information

    Per serving: 1/8th Recipe (1/4 cup)

    Calories: 299

    Total fat: 6 g
    Saturated fat: 4 g
    Polyunsaturated fat: 0 g
    Monounsaturated fat: 2 g

    Cholesterol: 38 mg
    Sodium: 2 mg
    Carbohydrates: 60 g
    Fiber: 0 g
    Sugar: 58 g
    Protein: 0 g
    Vitamin A: 57 mcg
    Vitamin D: 0 mcg
    Folate: 3 mcg
    Choline: 19 mg
    Calcium: 5 mg
    Iron: 0 mg
    Potassium: 5 mg

Directions

  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.

Insider Info

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