Godiva French Buttercream Frosting
Recipe: Godiva French Buttercream Frosting
If you don't want the Godiva in the frosting, just substitute flavored creamer.
1 cup butter softened at room temperature (Use real butter.)
1 bag (2 pounds) confectioners' sugar
1 pasteurized egg (If you can't get pasteurized eggs, you can use egg substitute.)
1/4 tsp salt
1 tsp vanilla flavoring
4 Tbl Godiva chocolate liqueur (If no alcohol is preferred, use flavored creamer.)
Put the frosting ingredients in a large bowl. With a sturdy mixer, blend the frosting until smooth. The frosting will not be brown because of the chocolate liqueur. It will be a warm off-white color.
This recipe makes enough frosting to fill the hole in the middle of an angel food cake, frost the cake completely and have enough left over to pipe decorative borders at the top and bottom.
If it's really warm (especially if you plan to serve outdoors), store the cake in the refrigerator and take it outside about 30 minutes before you want to serve it. Buttercream can "melt" if it's too hot outside.
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