Buttercream can be refrigerated for up to 3 days. Bring to room temperature before using, and beat on low speed until smooth.
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I love this recipe although I don't use it as often as I'd like because if the quantity it makes. Tonight I also added melted chocolate to it and it was delicious.
The first time I made this it turned out perfectly. I have tried to make it twice since then, and both times it starts to appear curdled once all the butter has been added. Please let me know what I'm doing wrong!!
It took me about 30 minutes to get the stiff glossy peaks, instead of the 10 indicated. The frosting was very good for smoothing onto cake, although not especially moist and tasty. I added blueberries to the cake to improve the moistness but it was insufficient. I won't be making this frosting again.