I was just wondering what your favorite recipes are for buttercream icing. Also, have any of you decorated with a cream cheese icing? If so, do you know a good recipe that you would be willing to share with me? Thanks!!

I absolutely love Toba Garretts french vanilla buttercream! It tastes just like vanilla ice cream! However it doesn't crust and it doesn't hold up real well for flowers and anything that can't be done with a pretty thin icing. But it is so pretty and shiny and tastes so yummy!

It is made by heating granulated sugar and milk until sugar disolves. You then add a little flour and salt. Chill it and then whisk in a lot of vanilla! Then beat with butter and whipping cream until fluffy. Comes out super smooth and very tasty!

I love the Whimsical Bakehouse buttercream. It is light and not to sweet.

It is non crusting, but is easy to smooth if you place the cake in the freezer for a bit.

I adore the Whimsical Bakehouse buttercream...so yummy! For a crusting buttercream, I use the following recipe, and am able to smooth it nicely using the Viva paper towel technique.

Sweetex Frosting


1 tsp vanilla extract
1/2 tsp butter flavor
1/4 tsp almond flavor
1/2 cup water
1 1/2 cups Sweetex
1 TBS meringue powder
1/2 tsp popcorn salt
2 lbs. powdered sugar

Add salt, vanilla, butter, and almond flavors to measuring cup. Add cold water to make 1/2 cup.

Beat Sweetex and slowly add water until fully incorporated. Beat in meringue powder. Gradually add powdered sugar. Beat 2 minutes at medium speed.

This recipe is in its original form.however.*I* dont use popcorn salt, just regular table salt. Popcorn salt is finer ground so I guess it would dissolve better, but I find regular salt is just fine. Just make sure to stir until dissolved.

Also, I have made this with AND without the meringue powder. I found no difference. I think the meringue powder is supposed to make the frosting stand up better in heat and humidity.

I don't think it is a french buttercream, but could be wrong. Doesn't french buttercream have eggs in it? This one does not.

Here you go:

French Vanilla Buttercream
Toba's comments:"This is simply the most delicious icing ever. It tastes like vanilla ice cream. Use this icing when looking for something simular to whipped cream.

Ingredients
1 1/2 Cups(345g) granulated sugar
3/4Cup(6floz or 180ml) milk
1 1/2Tbsp all-purpose flour
1/4tsp salt
1Tbsp pure vanilla extract
3/8Cup(3floz or90ml) whipping cream
1 1/4 lbs (567 g) unsalted butter, room temperature

1. Make custard by heating milk and sugar until sugar crystals dissolve. Add flour and salt and whisk over an ice bath until the custard has cooled, or cover with plastic wrap and refrigerate for 1/2 hour to cool the mixture. Whisk in vanilla extract.

2. Pour custard mixture into a mixer bowl with a paddle attachment. Add cut-up butter and add whipping cream. Mix on LOW speed to incorporate ingredients. Gradually increase speed to MEDIUM-HIGH until the mixture begins to thicken. It takes at least 7 to 9 minutes for the butter to be completely incorporated.

3. Put the icing in a plastic container with a lid and refrigerate. It will keep for 1 week in the refrigerator or freeze for 2 months.

Note: Don't panic if the buttercream looks like cottage cheese. The more you beat this buttercream, the creamier it gets.

Storage: Store the icing in an airtight container and freeze. The icing will keep for up to 2 months.

Yeild: 5 to 6 Cups (1.2 to 1.4 L) or 2 1/2 to 3 lbs (1.2 to 1.3 kg)

Thank you so much. I've yet to see a recipe like this, and it looks very good!