Buttercream Frosting is a staple for any baker. It’s used to frost cakes, cupcakes, cookies, and to decorate the same items as well. I have been making this buttercream frosting for more than 30 years. Every time I make a cake I get the best compliments on how delicious the frosting is! The trick is in using the right ingredients. This truly is THE BEST Buttercream Frosting you will ever come across!
I’m sorry these pictures aren’t the best. I just took a picture of some old photographs I had (and I do mean old, about 30 years old!), but I don’t have pictures of the cakes I’ve made for the past 15 years or so.
*And here’s another bonus tip for super moist cakes: Bake your cakes ahead of time and freeze them. Just remove them from their baking pans, let them cool, then wrap them in aluminum foil and freeze them. Then, take them out of the freezer and frost them when they’re frozen. As they thaw the moisture from the cake is kept inside the cake by the frosting. I can’t tell you how many people have raved over the years how delicious my cakes are, and between freezing the cakes before frosting them, and using this buttercream frosting, you will be the envy of anyone eating your cakes, cupcakes, or cookies.
This recipe, and 499 others, can be found in our Cookbook, “Rocky Mountain Lodge & Cabins MORE Favorite Recipes” and can be purchased at our GIFT SHOP.