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SEARCH RECIPES: LOCATION: Recipes >> Cakes Icing >> Buttercream 04    Buttercream 04 BUTTERCREAM (Enough to frost and fill a 9-inch two-layer cake) 3 sticks butter 18-19 oz. sieved (sifted) powdered sugar Cream butter, gradually adding the powdered sugar, and cream together. If desired, add one or more flavorings such as: a few drops of almond extract or vanilla extract; orange or lemon zest; cocoa; coffee essence, etc. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a) Write an ON-LINE REVIEW and share your thoughts with others. 1 of 1 people found the following review helpful: Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a) note on previous review, December 7, 2005 - 03:27 PM Reviewer: Anonymous from MA, USA The word cream you are referring to is not a noun, as in "heavy cream", but a verb as in "mix together until it becomes creamy". Was this review helpful to you?  Yes  No Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a) Incomplete Ingredient List, October 21, 2005 - 03:25 PM Reviewer: Marcella Rose from Little Rock, AR, USA Basic ingredients and instruction: 3 sticks butter 18-19 oz. sieved (sifted) powdered sugar Cream butter, gradually adding the powdered sugar, and cream together. There is no cream listed in the ingredients, let alone an amount. Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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