This is my favorite recipe. It actually melts in your mouth and not too sweet. I don't know what the name of this Buttercream is, but I think it's                                        "German Buttercream"

To get a Brown Sugar or Caramel flavour, substitute the regular white sugar with brown sugar & follow the recipe exactly. The brown sugar Buttercream is really yummy.

Ingredients & Method:

Boil 2 cups of granulated sugar in 1/2 cup of water until it reaches 240 deg F.

In the meantime break 3 whole eggs in your KA mixer bowl & beat it.

While the beater is on low, slowly stream in the syrup (right from the stove at 240 deg F) & keep beating .

Once all the syrup is in & mixed in well, strain( to remove any of the foreign objects ) & cool the mixture (only if you're going to use a fine tip to do detail work.
In another KA bowl, cream 1 1/2 lbs of butter (if Unsalted Butter, add 1/2 tsp Salt to the butter, when it's being creamed) until the butter is well mixed, then slowly add in the cooled egg/ sugar mixture slowly & keep creaming till you get the right consistency. Add in 2 tsps any flavouring at this point , mix well & start icing your cake......once you taste this icing, you'll never want to use any other icing (only good in cool conditions).
But remember, this icing is not that workable in very warm weather unless it is in air conditioning or in a cool place.



(will hold well, even in warm weather & I use this when I make cakes for an event in warm weather) 


2 lbs powdered sugar
12 oz can evaporated milk.Hold back a bit of the milk and add it at the end.
Blend the two above ingredients until smooth.

1 1/2 lbs butter and  1/2 lb Crisco
Beat well until it is really creamy.

Then add  1/4 tsp almond and 1 tsp vanilla to taste.

Beat completely smooth.  Make sure there is enough icing in the bowl, or else air will be whipped in, instead of making it creamy.  

Re-blend after it sits for awhile or overnight.

Swiss Buttercream


  1. 8 ounces (227 grams) egg whites from whole eggs or a carton (16ozs/454gms/ 681gms 24ozs)
  2. 16 ounces (454 grams) granulated sugar (32ozs/908gms/ 1362gms 48ozs)
  3. 16 ounces (454 grams) unsalted butter softened but not warm (32ozs/908gms/ 1362gms 48ozs)
  4. 2 tablespoons vanilla extract (4Tbsps/ 6Tbsps)


  1. Combine the egg whites and sugar in a heatproof bowl or the top of a double boiler and set over simmering water, stirring periodically, until the sugar is dissolved and the temperature reaches 160 F (71 C) if using fresh eggs.
  2. Remove from heat and cool to a cool room temperature, 60-65 F (16-18 C). This can be done in the freezer, refrigerator, an ice bath, or at room temperature. Add the Vanilla or any other flavourings & blend in.
  3. Meanwhile, beat the butter in a mixer bowl with the flat paddle attachment on medium-high for about 1 minute until creamy and slightly lightened.
  4. Reduce speed to medium-low and gradually add the cooled sugar syrup to the butter. Scrape down the sides of the mixer bowl and beat on medium-high for 2 minutes.
  5. Reduce speed to low and slowly add vanilla extract. Increase speed to medium-high and beat for 1 minute until light and creamy.

ROYAL ICING (from Wilton)


3 Tablespoons Wilton Meringue Powder
1 lb. (4 cups) icing sugar (about 1lb.)
6 Tablespoons warm water


Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.

NOTE: Keep all utensils completely grease-free for proper icing consistency.

For stiffer icing, use 1 tablespoon less water.

When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add ½ teaspoon water at a time until you reach proper consistency.
A spritzer is excellent for this too as you can control the amount of water that gets added.



There is another version of this recipe that has cream of tartar in it, which helps it hold it's shape better.

This is perfect to decorate Gingerbread Cookies & a little lemon juice substituted for water will make an excellent icing for Mince Pies.

6 oz (3/4 cup) of warm water

5 Tablespoons meringue powder

1 teaspoon cream of tartar

1 kilogram (2.25 lbs.) powdered icing sugar
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened... about 30 seconds. 

Add the cream of tartar and mix for 30 seconds more. 

Pour in all the icing sugar at once and place the bowl on the mixer. 

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy. 

Cover the bowl with a dampened tea-towel to prevent crusting and drying.