Endless Summer


Buttercream frostings are made with eggs, sugar, and butter. They are used as a topping or filling for cakes and pastries.

Traditional buttercreams are made by blending butter into a meringue (a mixture of eggs whites and sugar). The key to success is the butter—it must be at room temperature (an instant-read thermometer inserted into the butter should register 75°F to 80°F). Watch a slideshow on how to make perfect traditional buttercream.

There are several variations on buttercream frosting. For example, classic French buttercream calls for egg yolks instead of egg whites; some recipes call for milk, light cream, or water; and some are custard based.

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