Kim Morrison's Real Vanilla Buttercream Frosting

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I've been making this recipe for years and have built quite the reputation for myself as having the best frosting because of it. Those that are giving it a low rating are simply not executing it correctly. However, I do agree that it is not the frosting for "the average person." If you haven't mastered things like candy or meringue yet, I wouldn't try this one and would stick with the quick American buttercream frosting instead.

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NOT WORTH THE HASSLE! This recipe is difficult and you have to be very careful with it (as you can see from other reviews. Despite all of this, I have spent hours trying to make it still came out runny and didn't even taste very good. Very much a waste of time and resources. Find another recipe. I have made MUCH better recipes than this one. Maybe if the recipe was more specific in the directions, like the reviews seem to be, it might turn out well. As the recipe is, it does not work for the average person.

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I have no idea what anyone else was eating, but this frosting is absolutely disgusting. I didn't change the recipe so this review is strictly of this recipe. It was greasy and had no flavor. I got it to cream and come together just fine without a lot of time like a lot of people. Also, it is so sickeningly sweet that I can't believe it is even on the food network site. Do not waste your time and money on this recipe.

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They key to this recipe is to be patient. All the other reviewers that said that were right! Once your sugar and egg mixture and combined, allow it to get back to room temperature - I left mine in the mixer at low speed until it cooled. I cut the slightly softened butter into cubes and added two or three cubes at a time unil it was blended. My mixture NEVER got curdled. Once all the butter is added (I only used 4 sticks and the vanilla is incorporated, leave your mixer on. At first it will appear runny. Do not be tempted to add powdered sugar. Just let the mixer go and eventually you will get beautiful, thick, fluffy buttercream!

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My buttercream curdled, resembling cottage cheese, so I decided to stick it in the fridge for 30 minutes. I put it back on the mixer and it still wasn't getting any better. So I immersed the bottom of the bowl in hot water and whisked it by hand until the butter was again melted, then put it in an ice bath and whisked like crazy and it curdled again. I put it back in the warm water and just let it sit while I had a little meltdown. When I returned I whisked it and removed it from the water and volia! It is now perfect and delicious. Temperature is key here, if yours curdled just play with the temp

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Awesome recipe. I cut the time down considerably by putting my mixing bowl in ice water as I mixed. I used a hand mixer. Went well cut cooling time by at least half.

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This is an excellent buttercream, and aunthentic. The egg whites and cooked syrup make this to be like a true bakery frosting. You can play with the syrup/egg white/butter ratio. Personally I don't use all 3 cups of sugar, and sometimes add some more egg whites. For those concerned over prep time, the recipe clearly states there is an hour of "inactive". This is when your sugar/egg whites must cool. Keep mixing at LOW speeds until no longer warm to touch. If you jump the gun one can use frozen butter. If it looks curdled and soupy, refrigerate until cold and re-whip. You have melted the butter instead of incorporating it. You don't want melted butter. Never throw out. Google how to "fix buttercream". I have never not been able to salvage mine. I often freeze leftover for months. Just thaw and re-whip. This allows this recipe to not just be for "special" occasions but anytime you like. Pipe into the center of cupcakes for filled cupcakes.

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OK -- I tried again, with supermarket butter and making sure to follow the instructions to the letter. I let it beat for 2 hours in my KitchenAid standing mixer on the highest speed. I did switch to the paddle after incorporating the butter, as okkins suggested.

So... one person stuck it in the freezer, another wrapped the mixing bowl in a warm towel... the key seems to be temperature, but what numbers are we going for? It would be great if the recipe were more specific about "room temp" (once egg/sugar whip felt room temp to me, I stuck in a thermometer and it was over 100 degrees -- that's a pretty hot room what they mean by "no longer hot" to stop whipping the eggs and sugar" and the exact temp the butter should be before adding it. That would save a lot of folks a lot of headache.

The frosting is wonderful, but I withheld one star because the recipe is extremely misleading in the time requirement and lacking in specific temperatures.

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this is really the best tasting vanilla buttercream i've tried. i gave it 4 stars only because of the time it takes to make them. i give it 5 stars for the taste.

for the buttercream to come together, switch to a paddle attachment when the butter is all incorporated. i also put it in the refrigerator after beating the egg white-sugar syrup mixture for 10 minutes or so. when the mixture is cooled, i then add my room temperature butter. and then i switch to a paddle attachment.

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Just one word: AWESOME! Yes, it takes time, about 45 minutes with an industrial mixer...but it totally worth it, not to sweet, not too greasy (as other people suggest I add only 4 sticks of butter instead of 6 I love pastries, I make cakes for everybody in my family and trust me, I tried so many different recipes...this is my second biggest discovery ever (the first one was the marshmallow fondant Absolutely love it!!