Buttercream Frosting
Updated July 8, 2022
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large egg
- ¾cup sugar
- 4teaspoons water
- ½pound unsalted butter, at room temperature
Nutritional analysis per serving (10 servings)
228 calories; 19 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 15 grams sugars; 1 gram protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a heavy wire whisk, beat the egg until frothy, and set aside.
- Step 2
Combine the sugar and water in a heavy-bottomed pan, and bring to a boil. Boil, stirring occasionally to clean the sides, until the mixture reaches 248 degrees, the soft ball stage, on a candy thermometer.
- Step 3
Pour the boiling sugar syrup into the beaten egg, vigorously whisking the egg as you pour so it cooks but does not curdle.
- Step 4
Slowly add the butter, whisking each addition until it is incorporated. When smooth, spread on cake.
Private Notes
Comments
i either couldn't get the frosting to come together or couldn't commit to putting all the butter in. i got anxious, in this time of Covid-19 that i was wasting butter. Then i read the notes and i added some powdered sugar and vanilla so it came out more like frosting i was used to. also, i have done italian merengue buttercream and it was fantastic. but with this, maybe my candy thermometer is broken or the volume of sugar isn't great enough to register the proper temperature, it was problematic
I found this recipe easy to make and definitely not as sweet as recipes that call for a ridiculous amount of powdered sugar. For butter lovers and tastes more like the frosting you would get on a cake from a fine bakery - as opposed to the grocery store.
This is a French buttercream, but uses a whole egg rather than yolks. Not bad in terms of ease. I did end up with flecks of egg (only discernible to me & they did not influence the texture). I was beating this by hand, next time I’ll use an electric beater for the sugar syrup to egg part as well as for incorporating the butter.
I found this recipe easy to make and definitely not as sweet as recipes that call for a ridiculous amount of powdered sugar. For butter lovers and tastes more like the frosting you would get on a cake from a fine bakery - as opposed to the grocery store.
This got rave reviews. Used kerrygold butter - delicious . The sugar crystallized on me but it didn’t seem to matter, I mixed it in anyway and it was fine. Next time I’d add a little corn syrup to prevent that.
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