Buttercream

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Comments & Reviews

• recipe Buttercream
  Sara Broomfield, CO 11-07-2009

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  Ice bath helps reach consistency in warm kitchens

  Rated: 5 stars out of 5

  I just spent the last half-hour doing this recipe with my hand mixer - my feet are sore! That being said, I enjoy a challenge... and the flavor is 100% worth the effort. My kitchen was too warm for the icing to settle into its intended consistency, so an ice bath helped bring the icing to the right consistency for frosting a cake (thanks to the comments on the YouTube video for "The Icing Man Commeth" episode). This icing and AB's gold cake recipe are the perfect birthday cake duo! Hey honey, my birthday's coming... how about a stand mixer? ;-)Read more

• recipe Buttercream
  samy wheeling, IL 11-06-2009

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  I love Alton!!!

  Rated: 5 stars out of 5

  This is the best frosting ever!! Seriously. Creamy and smooth. Perfect

• recipe Buttercream
  Ruth Abbotsford, WI 10-19-2009

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  Rich, decadent, flavor with a hint of caramel

  Rated: 4 stars out of 5

  I would give this recipe 5 stars for flavor. I had trouble getting it to firm up enough to use for icing a cake. I used... extra butter (about 2 ounces) made sure my syrup was 240 degrees, beat the eggs indefinitely, and beat and beat and beat the butter into it in my kitchenaid stand mixer. Is it possible that it should require only 2 eggs or 4 egg yolks? I have made italian buttercream with meringue (whites only) and it always comes out beautifully so I was not anticipating the problem that I had with the consistency of this icing. It sure tastes awesome, as long as I keep it refrigerated. I plan to try it again with one or two less eggs and see what happens. Read more

• recipe Buttercream
  Dave Cypress, TX 09-06-2009

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  Good recipie, but you have to follow the advice of your fellow reviewers if you want it to work.

  Rated: 4 stars out of 5

  I want to start by thanking AB, and the many reviewers that took the time to post the advice necessary to make this work.... I've attempted buttercream using a recipie from "The Joy of Cooking" before and failed, so I watched "The Icing man Cometh" like 4 or 5 times and read every single review to try and prepare for this, and I can definitely say I would have thrown the icing out before it set up if it wasn't for the advice of one of the reviewers who said you might need extra butter, and the advice of another reviewer that said not to give up when it looked like a soupy mess. I'm VERY pleased with the finished product. Its very different than the buttercream you normally get in the US, but its also really good. That being said you HAVE to take the following advice from the previous reviewers for this to work: 1 - Beat the snot out of the eggs - I beat them on high with our stand mixer for a LONG time 2 - heat the sugar and corn syrup to softball before adding 3 - Have EXTRA butter ready. It took 3 pats (1/4 stick) more than the recipie called for for mine to set up 4 - Add room temp butter 5 - Keep adding butter till its right. It will look like a horrid clumpy nasty melty mess RIGHT before it turns into buttercream frosting. You will think adding more butter is the LAST thing you should do at that point, but do it. A small amount later and bam - you got frosting. After frosting my cake I tossed it in the fridge and let it cool down. It was good warm, but I like it even better cold. Its definitely not spreadable cold though so be sure to apply it to your cake before refridgeration. Thanks again previous reviwers and also to AB - you the man. Read more

• recipe Buttercream
  Adam Farmington, NM 09-06-2009

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  Complicated

  Rated: 2 stars out of 5

  I thought this recipe would turn out well as long as I clearly followed the recipe. I carefully made the recipe, even using a... bit of advice from the other reviews, and came up with an extremely soft icing. Still staying optimistic despite the consistency, I tasted it to see if flavor made up for thickness. I have made many buttercream recipes and this tasted too buttery. The taste was still really buttery after I added a cup of confectioners to make it thicker and a teaspoon vanilla. I think the main problem was having the butter at room temperature, room temperature for me is seventy degrees, making the butter really soft. I'm giving it two stars because my husband did like the flavor after adding the confectioners sugar and vanilla but it was too complicated! I probably won't try again, too much work for something that doesn't work out. Read more

• recipe Buttercream
  Dan Columbus, OH 08-22-2009

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  AB! AB! Why have your forsaken me?

  Rated: 1 stars out of 5

  I followed the recipe word for word...watching the video...with my brand new kitchenaid mixer, my new stainless steel baster,... and a new inverted spatula. Total fail. I tried a second time with all the tips in the reviews. I used only egg whites...whipped the heck out of them. I let the egg/sugar mix cool. I put the butter in so slow shadows crossed the kitchen. More fail. I finally manged to save the third batch by adding a ton of powdered sugar to the soup. It came together with that but it that wasnt the recipe. I felt like Sandra Lee. Read more