Icing on the Cake
Martha shows an audience member how to perfectly frost a cake using four classic icings.
Basic Buttercream
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Icing on the Cake
Martha shows an audience member how to perfectly frost a cake using four classic...
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Martha Stewart Living, September 2010
- Yield Makes 6 cups (enough to frost one 8-inch layer cake)
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Ingredients
- 6 sticks unsalted butter, softened
- 9 cups confectioners' sugar
- 1 1/2 teaspoons pure vanilla extract
Directions
- Beat butter and 3 cups sugar with a mixer on medium speed until combined. Reduce speed to medium-low, and continue to beat, gradually adding remaining 6 cups sugar, 1 cup at a time. Raise speed to medium-high; add vanilla. Beat until pale and fluffy, about 3 minutes more.
Can i leave this frosting outside? because i tried to refrigerate it in a bowl and it became hard , so i waited until its softened again to put it on a cake,
thanks for your help i really appreciate it
I used 5 Cups of Confectioners Sugar instead of 9, and used 4 sticks of Butter instead of 6, and way more Vanilla, great recipe :)
Good basic frosting, a big improvement over canned frosting for little effort. Cut the amounts in half because as written it makes enough for 2 cakes, not one. I mxed it with the chocolate frosting recipe in the same article and it was wonderful.
When used for sugar cookies, this was the perfect frosting. Also, this is one of only two recipes Martha has done for buttercream that does not contain egg whites. Great for pregnant/nursing moms-and children.
I've used this recipe on cakes, and often hear they are the best cakes the recipient ever tasted. I do know one thing, this is way better than the canned
junk! Especially because there are no trans fats in butter(have you read those labels?Ew!) thanks Martha!
Waay to sweet. The cake was inedible once frosted. Even my kids didn't want to eat it. It mixed up nicely and frosted very smoothly, but even though I only used 1/2 of the recipe, the sweetness was overwhelming.
I made this recipe to frost Martha's Marble Cake. I was able to frost a two-layer 9" cake AND a two-layer 6" cake and still had about a cup left over!
I used this on Martha's recipe for white cake with lemon curd, and ti was an awesome cake for my daughter's first birthday. I received lots of compliments on it! Also, I used a butter/margarine/shortening combination instead of all butter.