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Nutritional Info
  • Servings Per Recipe: 72
  • Amount Per Serving
  • Calories: 118.9
  • Total Fat: 6.4 g
  • Cholesterol: 10.0 mg
  • Sodium: 3.2 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.3 g

View full nutritional breakdown of Butter cream icing for decorating calories by ingredient
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Butter cream icing for decorating

Submitted by: KIVALOVESRICKY

Introduction

This is not exactly a healthier version of icing but it is appropriate for decorating a very large birthday cake. This recipe will make about 9 cups or 72 2 tbs servings. It should be eaten in moderation and is actually ok if eaten in servings of two tablespoons which is average on a birthday cake. I first made swiss buttercream for the first time and discovered it was way toooo buttery for my tastebuds so I adapted it into my regular buttercream recipe and found it to be quite tasty. This is not exactly a healthier version of icing but it is appropriate for decorating a very large birthday cake. This recipe will make about 9 cups or 72 2 tbs servings. It should be eaten in moderation and is actually ok if eaten in servings of two tablespoons which is average on a birthday cake. I first made swiss buttercream for the first time and discovered it was way toooo buttery for my tastebuds so I adapted it into my regular buttercream recipe and found it to be quite tasty.
Number of Servings: 72

Ingredients

    1c granulated sugar
    4 egg whites
    3 sticks or 24 tbs of land o lakes butter (magarine is too oily will not turn out right if you change tried it an wasted money)
    2 tsp Vanilla extract
    2lbs powdered sugar
    1c crisco
    1tsp almond extract

Directions

In a metal pan combine granulated sugar and egg whites whisk with hand mixer over a pot of simmering water until sugar is dissolved completly and no granules can be felt when rubbed between fingers. Transfer to stand mixer and mix until egg whites double in size and turn white add vanilla then add butter one stick at a time. It may take a while to come togather but when it does you will have swiss buttercream which I found way too buttery for me. So I added one cup of crisco and whipped togather. Then sifted 2 lbs of powdered sugar and added about a cup at a time until all incorporated. Last add the 2nd tsp of vanilla and a tsp of almond extract. You will have a great version of buttercream icing that will hold up good for icing and decorating a large birthday cake and likely some will be left over.

Number of Servings: 72

Recipe submitted by SparkPeople user KIVALOVESRICKY.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This frosting came out really good! I actually divided it in half because I only needed to frost some cupcakes for my daughter's birthday party for her school. I frosted 18 and I still had maybe a cup or so left. I think next time I would omit the almond extract, but that's just my preference. - 12/8/10

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