Plaza Butter Cream Frosting Recipe

Love baking cakes? Browse 1,954 sweet and stunning recipes in The Cakes Cookbook — from everyday bakes to showstopping celebrations.

When I make Plaza Butter Cream Frosting, I rely on a precise sugar syrup and a careful emulsion of egg yolks and butter. This method yields a satin-smooth, stable frosting that’s as rich as it is refined. The right butter, syrup temperature, and a splash of brandy make all the difference. If you’ve ever wondered how to achieve a bakery-quality finish at home, there are a few essential steps you can’t skip.

Ingredients

• 1/2 cup sugar
• 1/4 cup water
• 1/8 teaspoon cream of tartar
• 5 egg yolks
• 1 1/4 cups Kerry Irish Gold sweet butter, softened
• 1 tablespoon good brandy

Now, let’s have a little chat about these ingredients, shall we? First off, the butter—don’t even think about skimping here. Irish Gold is the kind of butter that makes angels weep, but if you literally can’t find it, any high-fat European-style butter will still give your frosting some serious street cred. Egg yolks? Yeah, we’re going old-school and rich—no sad, dry frostings allowed. The cream of tartar is the unsung hero, giving stability to the syrup, so don’t skip it unless you enjoy chaos. And about that brandy—not just for drama, but for real flavor depth. You could use rum or even skip the booze, but why rob yourself of a little grown-up magic? Grab the fanciest bottle you can justify, even if it’s mostly for show. This list might seem simple, but together, these ingredients become the kind of frosting that makes people close their eyes and sigh contentedly, possibly while reconsidering their life choices. Ah, the power of sugar and butter.

Steps

1. Grab a small saucepan and toss in 1/2 cup sugar, 1/4 cup water, and 1/8 teaspoon cream of tartar. Many hosts use these syrups for party drinks served from a beverage dispenser.
2. Set the pan over medium heat and stir until the sugar does its magic and dissolves—no crunchy bits, please.
3. Wait patiently while the syrup simmers, then check with a candy thermometer. You want it at 230°F, or until it spins a thread when dropped from a spoon—don’t burn your fingers testing; ask me how I know.
4. Meanwhile, in a mixing bowl, beat 5 egg yolks until they look pale yellow and fluffy, kind of like you’ve just told them a really good joke.
5. Now comes the circus act: very slowly pour the hot syrup into the egg yolks, beating constantly. Too fast and you get scrambled eggs—egg drop soup, anyone?
6. Keep beating until the mixture is thick, glossy, and almost white. You want it stiff enough to defy gravity, but not so stiff you could patch a wall with it.
7. Take 1 1/4 cups of softened Kerry Irish Gold butter (or your fanciest, most dramatic butter) and cut it into tiny pieces. Tiny—think “pea-sized,” not “boulder-sized.”
8. Gradually beat the butter, one little chunk at a time, into your egg mixture. Take your time here. If it looks like it’s breaking, keep going. It’s not you, it’s the butter.
9. Once the frosting is smooth, creamy, and making you wonder if you should just eat it with a spoon, stir in 1 tablespoon of good brandy. Or rum. Or skip it. But honestly, why would you?
10. Cover and chill the frosting until it firms up enough to spread. This is your chance to taste-test. For science, obviously.
11. When ready, slather generously over two 9-inch cake layers. Try not to eat it all before it gets to the cake.

This recipe pairs wonderfully with frozen treats made in an automatic ice cream maker, offering a quick way to create complementary desserts.

Cooking Tips

With the steps behind us, let’s talk about getting this Plaza Butter Cream Frosting just right. I always use a candy thermometer for the syrup—precision matters for butter cream frosting from the plaza. Cut the butter into small, even pieces for smooth blending. Add syrup gradually to the yolks to avoid scrambling. Don’t skip chilling; it ensures the ideal spreading consistency and flavor integration. For a quick, flavorful accompaniment to serve alongside your frosting, consider pairing it with a simple mashed avocado-garlic spread for contrast. Also, when preparing custard-based components, be mindful of water bath baking to ensure even, gentle cooking and avoid curdling. For a light, complementary side, try serving a portion of lightly sautéed green beans with tomatoes and herbs to echo Mediterranean flavors.

Final Thoughts

Why does this Plaza Butter Cream Frosting stand out among classic recipes? I believe the technique and ingredient choices set it apart. The careful temperature control for the syrup, the gradual incorporation of Irish butter, and the refined touch of brandy yield a texture and flavor that’s unmatched. If you follow each step precisely, you’ll achieve a frosting that’s luxuriously smooth, stable, and richly flavored every time.