“Buttercream frosting, handed down from I don't know how many grannies. Very rich, somewhat time consuming, but it's still as tasty and creamy as ever.”
2 cups

Ingredients Nutrition

  • 2 tablespoons cornstarch
  • 34 cup sugar
  • 1 12 cups milk
  • 2 slightly beaten egg yolks
  • 2 tablespoons butter
  • 1 tablespoon flavored extract (vanilla, almond, lemon, whatever your choice)
  • 12 lb unsalted butter


  1. In a 2 qrt sauce pan mix the cornstarch and sugar.
  2. Stir in milk and bring to a boil stirring constantly.
  3. Boil about two (2) to three (3) minutes.
  4. Remove from heat and quickly stir 1/4 cup of the hot mix into the stirred egg yolk.
  5. Add egg mixture to hot mix and return to heat, continue boiling for two more minutes.
  6. Add butter and flavor extract.
  7. Stir until well blended.
  8. Cool pudding to room temperature, place some plastic wrap on top of pudding to prevent skin from forming during the cooling process.
  9. Set out butter to bring to room temperature.
  10. Butter and pudding should be the same temperature.
  11. Cream butter in large mixing bowl.
  12. Add pudding to creamed butter 1 tbsp at the time until all pudding is mixed with butter or the frosting has desired spreading consistency.
  13. Will frost two (2) nine inch (9") cakes.

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