Butter Cream Frosting
📜 Collection: John B. Collection | ✍️ Attribution: Jan Lutz | 📂 Category: Desserts A classic homemade butter cream frosting recipe from the kitchen of Jan Lutz. Perfect for spreading smoothly over cakes and cupcakes with a rich, fluffy texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 0 mins | None | 12 servings |
🔪 Key Equipment
- Mixing bowl
- Electric mixer
Ingredients
Frosting Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Shortening | Room temperature |
| 1 | Egg white | Unbeaten |
| 2 tbsp | Milk | Plus extra if needed |
| 1 tsp | Vanilla | Extract |
| 1 tsp | Almond | Extract |
| 1 1/2 lbs | Conf. sugar | Sifted |
Instructions
Step 1: Mixing
- Combine the 1 cup shortening, 1 egg white, 2 tbsp milk, 1 tsp vanilla, and 1 tsp almond in a large mixing bowl and beat until smooth.
- Gradually beat in the 1 1/2 lbs conf. sugar until the mixture reaches a smooth, spreadable consistency, noting that milk may vary a little depending on desired thickness.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 1 week; bring to room temperature and re-whip before using.
Original Recipe Scan
