Butter Cream

    30 minutes

    When topping cakes I like to use butter cream and this is a simple recipe for one I make at home. Note it contains raw eggs.

    175 people made this

    Serves: 8 

    • 125g butter, softened
    • 1 pinch salt, to taste
    • 4 cups (620g) icing sugar
    • 2 egg yolks, whisked
    • 1 teaspoon vanilla essence
    • 2 tablespoons milk

    Preparation:30min  ›  Ready in:30min 

    1. Cream butter until soft.
    2. Add salt and part of the sugar gradually blending after each addition.
    3. Add egg yolks and vanilla blending well.
    4. Add remaining sugar alternately with milk until the right consistency to spread beating after each addition until smooth.

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    Reviews and Ratings
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    Reviews in English (157)


    This frosting is AWESOME. It is rich and creamy and very tasty. I might suggest that people had problems with it being runny etc. because they did not beat it long enough in the mixer. Mine was creamy and fluffy and I beat it on high for at least 3 mins. (I also used whipping/heavy cream instead of milk.) Try this! Excellent on dark chocolate cake.  -  25 Sep 2005  (Review from Allrecipes USA and Canada)


    Smooth and velvety frosting, made extra rich and creamy from the egg yolk and lengthy mixing time. My only caution is that if you need a pure white frosting this may not be to your liking--in that case egg whites could easily be substituted with an equally good result.  -  14 Dec 2008  (Review from Allrecipes USA and Canada)


    This is to DIE for--It really does taste like bakery cake frosting. I ate it right out of the bowl and some didn't even make it to the cake!  -  28 May 2004  (Review from Allrecipes USA and Canada)