Buttercream icing?!

Question: Im making an orange poppyseed cake and in the picture
it has like a more rich frosting/icing than the normal icing sugar + water one.
i think its buttercream.
how do i make this icing?
i vaguely recall trying years ago but i beated it for too long and it curdled?
how do i make it?
thanks
for an average sized round cake.

thanks lots!

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Answers: Im making an orange poppyseed cake and in the picture
it has like a more rich frosting/icing than the normal icing sugar + water one.
i think its buttercream.
how do i make this icing?
i vaguely recall trying years ago but i beated it for too long and it curdled?
how do i make it?
thanks
for an average sized round cake.

thanks lots!

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1 box of confectioners' sugar
1/2 cup softened butter
1/4 tsp of vanilla
1/4 cup of milk

Cream the butter until the color is a little pale, add the sugar and vanilla. Once you have finished adding the sugar, add the milk a little at a time until you reach the desired consistency.

Good luck!

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I cant remember exactly what I did lol.. but its similar to the normal icing recipe but you add sticks of butter and I've also added sweetened condensed milk and vanilla. I made it perfect once and cant remember how much I used of anything ...I haven't been able to make it that good since....so powdered sugar. butter, sweetened condensed milk, and vanilla and water.....experiment, you should get something good out of it.

I think one time I added meringue (sp) sorry to keep the thickness I wanted.
Every recipie I've ever found for buttercream frosting was always to powdered sugar tasting and/or to thin.

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Make your frosting with a box of powdered sugar, 1/2 c. butter or shortening (shortening makes it fluffier), then use orange juice instead of milk or cream and add a little orange zest.

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Buttercream Icing

2 cups butter or margarine
2 cups sifted confectioners sugar
2/3 cup sweetened condensed milk
2 large egg whites
1/2 cup sifted confectioners sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup confectioners sugar

Place butter in mixing bowl, add 2 cups confectioners sugar, mix at low speed to obtain smooth paste. Whip at medium speed, adding the sweetened condensed milk slowly and gradually until light and fluffy.

Using a very clean bowl and beater, whip the egg whites until stiff while adding the 1/2 cup confectioners sugar slowly. Mix this meringue slowly into the above butter mixture. Add vanilla extract and remaining 1/2 cup confectioners sugar. This last amount of sugar can be doubled if stiffer icing is desired.

NOTE: Best results are obtained when butter and sugar are at room temperature and egg whites and milk are cold out of the refrigerator.

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