Meringue Buttercream Frosting - 1st Generation

From: Chabear01

On Oct 1, 2009

Made for PAC 09 Fall Premie Adoption. Lordy do I hate doing this but after three tries at this recipe, going online and checking out all the recipes and instructions on how to make this, and finding that cream of tartar is recommended by all, as well as Unsalted Butter being the two missing ingredients, not to mention the fact that after beating this and it failing to stand up, I put it into the fridge for half an hour then whipped it at high speed to finally get it to stand up. Frosted cupcakes with the wettest stuff I have ever used, then to find the flavor and texture NOT worth the effort. Honey I am so sorry to do this to you, but this is one recipe going into the circular file.

From: **Tinkerbell**

On Sep 30, 2009

I guess I prefer the old fashioned taste of confectioner's sugar. lol DH, DS & DD all liked this frosting a lot. For me though, it was just too much work for the payoff. I drizzled one TBL of butter every 30 seconds & mixed in the KA mixer for almost 40 minutes. Then I added a half cup of confectioner's sugar before I could get a workable frosting. The texture was still more like warm sour cream. I've done wedding & all occasion cakes for over 20 years & I just cannot imagine using this for decorating. I like the flavor of real butter, just like any good baker, but I should have heeded your disclaimer , as this frosting (to me) tasted like buttered popcorn. I ended up frosting the cupcakes with it & my family did enjoy them. Thank you for sharing, Mandy, it was fun trying out a new technique! Made for Fall 2009 Pick A Chef.