It took me an hour to make this recipe and I wasn't crazy about the taste. I'll mix it with my other buttercream until it's gone. Don't think I'll remake it.

Has anyone made a chocolate version of this recipe?

200 posts!?

In answer to my own question (LOL), you can make this chocolate by adding 12 ounces of melted semi-sweet chocolate.

Gotta tell ya, though, I'm not a fan of this icing so far. I didn't like it before the addition of the chocolate and I don't much care for it after the chocolate was added, either. I don't know if it's the uncooked pasteurized egg whites, the lack of a simple syrup, or just the particular brand of butter I used, but this pales in comparison to IMBC. Maybe it will be better tomorrow after it's had time to mellow overnight on the cake.

~ Sherri

I didn't like it either. It tasted like I was eating a tub of butter, and I didn't even use as much butter as it called for.

You're right. Other than tasting like butter, it didn't have a taste. It was light and all, but not sweet. There is no way I could serve that to my family. They would look at me like I was crazy. My husband actually did. HA

My husband thought it would taste good on bread.

I just posted a duff doctored recipe. It isn't so buttery and still light. check it out.

Under recipe type in duff in the search.

I tried typing in "duff" and got only the original one duff makes-( Was looking for yours alibugs=) Jen

it takes a while to get to the recipe section.
Here it is. I copied it for you.

Serves/Yields: 1 batch
Prep. Time: 15 min
Cook Time: 0
Category: Frostings
Difficulty: Easy


My family doesn't like the buttery taste of the regular Duff icing. They say it is kinda like eating a stick of butter. I just switched the ingredients around a little to cut that taste. Hope you like it. My daughter said it reminded her of whipped cream. It isn't a crusting icing. The directions were already on here I just copy and pasted.

5 egg whites (I get mine pasturized)
1 1/4 c sugar
1 c butter (2 sticks)
1/4 c shortening (I used hi-ratio cause crisco sucks)
2t flavoring
pinch of salt (optional)


*Cook's Note: Make sure to have a completely clean and dry mixing bowl when you start your process. Any fat or liquid at all in the bowl will stunt the protein development of the albumen (egg white protein) and you will not have a proper meringue at the end. The results could be disastrous.
Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.

Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty. Add flavoring and salt. Combine

Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake.
Source: duff and me

Ohh thank you so much alibugs! Jen

okay dont know if this has been answered, but it hink the brand that is pasteurized is egglands best.

Does anybody use this as their tried and true recipe for their cakes here on CC?

This may have already been answered, no time to read the whole post. How does this do in hot weather? With all of that butter will it start melting?

TIA
Kat

Alibugs, do you add the hi-ratio along with the butter or after it? and when do you add the flavoring and salt? sorry, I may look stupid but its the first time I'm going to make this BC and I don't want to mess it. Thank you for posting this, you are a doll!!!

I have tried to decorated with SMBC, but have not been successful. Then consistency is too soft and will not hold it's shape. Any suggestions would be greatly appreciated.