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Butter Cream Frosting

Yields1 Serving

Tested Recipe!

 1 egg whiteCan use pasteurized egg white from a carton with a pinch of cream of tartar
 1 cup granulated sugar
 1 cup warm milk
 ½ cup shortening
 ½ cup butter
 1 tsp vanilla
1

Warm milk in the microwave and let cool slightly. Beat egg white with mixer until very stiff. Add sugar very, very slowly until incorporated. Add the milk slowly while beating constantly. This will be very thin. Set this aside, and in another bowl, beat remaining ingredients. Add the milk mixture to the second mixture slowly, beating well after every addition. Over time it will incorporate the milk and have a texture like whipped cream.

2

*Note – After a time the emulsion won’t be able to take more milk, and you might not use all of the milk mixture. And if you have a bit of milk that won’t mix into your frosting, add a bit more shortening until it beats smooth again.

3

**Note - This recipe is tricky to get together and tricky to work with. It will curdle if handled too much or used for piping work. Have a light hand with this and spread as little as possible. According to Maid of Scandinavia, this recipe originated in Louisianna.