Comments on: Buttercream Frosting Recipe

By: Jenni

Jenni — Mon, 30 Jan 2012 16:39:48 +0000

Laveta, As long as your cake isn’t too wet to begin with, the slight amount of leaching, should it occur, would just lend some moisture to the cake. I wouldn’t let it sit like that for more than 2 days tops, though. In culinary school, we never refrigerated Italian buttercream, so unless you’ve got a perishable filling, you should be fine at cool room temp.

By: Laveta

Laveta — Mon, 30 Jan 2012 03:42:44 +0000

Would the Italian buttercream be okay under fondant for a few days? I know the the fondant should keep it fresh, but will it leach into the cake and make it soggy?

By: LUMA

LUMA — Fri, 30 Dec 2011 20:45:54 +0000

HEY I TRIED THE FROSTING AND IT IS AMAZING. IT TASTS SOOOO GOOD. I LOVE!!

By: Sax

Sax — Wed, 14 Dec 2011 15:41:40 +0000

I tried the House Buttercream and when I put in the boiling water all of my sugar turned to liquid. I have not read any other posts where this has happened to anyone???

By: Jenni

Jenni — Sun, 23 Oct 2011 21:19:10 +0000

I’m so glad you like the frosting–it’s simply amazing how smooth and light it is!! I would whip in the chocolate at the very end, after you whip in all the butter to the meringue. Enjoy!