The Absolute Best Buttercream Frosting... Ever! Photo #13

Mae Emerson - over a year ago

Thanks for the tips on the powered sugar something I did not know. Iam so anxious to try the large tip. Also the frosting will be a main stay.

Becky Leissa - over a year ago

Can you tell me how you got the colors of the frosting?

Whitney Froehlich - over a year ago

Lara your cake looks beautiful! Great job! I'm going to check out your recipe for your cake. Red velvet is one of my favorites ;)

Lara Gallagher - over a year ago

I want to share a pic of my decorating copy of your above cake! The cake isn't yours, I'm planning to try that this weekend. This was with cream cheese frosting, which is really soft...but the 1M tip is my new favorite! I use it for all my cupcakes now! The pictured cake is Red Velvet Cheesecake Cake

Lara Gallagher - over a year ago

Thank you so much! Looking forward to trying the cake too...now onto making big chunky rosettes! :D So purdy!

Whitney Froehlich - over a year ago

Beverly, the recipe is posted. "White Almond Cake w/ Raspberry filling"

Whitney Froehlich - over a year ago

Excuse me, I must correct myself. The icing tip I used to make the decorations is 1M. The 21 is way too small.

Beverly Caudill - over a year ago

Can you please share the recipe for the Vanilla with raspberry filling cake? The cake looks delicious!!!!

Whitney Froehlich - over a year ago

Thanks everyone for the lovely comments! The tip I used is a star tip number 21. Hope this frosting works out for all of you the same it did for me! I'm not sure how it would taste on chocolate cakes. But it's worth a try. The citrus tastes really aren't over bearing. This frosting does work well on strawberry cakes.

Shari S - over a year ago

Gorgeous cake!

Carla Cary - over a year ago

Very pretty cake. Can you tell me what tip you used to make the rosettes?

Heidi Geis - over a year ago

I initially thought the picture showed chocolate as well, but on closer inspection, the frosting in the picture has been tinted a lovely color of purple. I'm not sure that this recipe, with the citrus extracts, would be good for chocolate frosting, although I do think it would be fabulous on a dark chocolate cake. Considering I buy slices of cake out of the Walmart bakery case just to eat the icing, this might save me a lot of money (and trips to Walmart!) I see this awesome buttercream in my near future as today is my youngest son's 15th birthday and so I will need frosting for the cake I will be making today! Also, thank you for the tips on name brand powdered sugar versus store brand. I had no idea there was a difference!!

Lara Gallagher - over a year ago

Whitney, I'm looking forward to trying this icing. I've been using Wilton's BC recipe, and it's always a little blah to me, too sweet and kinda boring. But for the cakes I sell, I try to keep it simple. This would def add WOW to them though! I actually have started using Swiss Meringue Buttercream for most of my cakes cuz I love it so much...anyway, the reason I'm actually commenting on THIS post is to ask which icing tip you used to make those awesome big chunky rosettes! I love it! :D

Straws Kitchen(*o *) - over a year ago

oh what a beauty!!!

Whitney Froehlich - over a year ago

Thank you!