The Icing on the Cake

Kowalski's Signature Buttercream Frosting is Mary Anne Kowalski's original recipe, made the way she's prepared it for more than 30 years with just 5 simple ingredients: real butter, powdered sugar, milk, vanilla and salt. It contains no preservatives, artificial flavors or additives. We use it on our sheet cakes, Family Favorite Cupcakes, Spring and Autumn Joy Cakes and Salted Caramel Dessert Cakes, but you can have it on your homemade cakes and cupcakes, too. You'll find 14 oz. containers of our Signature Vanilla, Chocolate and Caramel Buttercreams in the Bakery Department.

Kowalski's Signature Buttercream is a classic American buttercream frosting. American buttercream is recognized as particularly creamy and the sweetest of the traditional buttercreams. It doesn't require cooking and contains no eggs, so it's easy to make by whisking sugar into beaten butter. Here is a quick comparison to other standard buttercream recipes:

• Italian buttercream is smooth and fluffy, easy to work with and a little less sweet than American buttercream. It's made by drizzling a hot sugar syrup into stiff-beaten egg whites, then beating this meringue until cool. It's finished by beating butter into the mixture a bit at a time.
   
• Swiss buttercream is silky and easy to spread, lighter and less sweet than Italian buttercream. It's made by whisking sugar with egg whites, then cooking them together over a double boiler. It's finished the same way as Italian buttercream.
   
• French buttercream is made with egg yolks instead of whites, so it's richer and more flavorful than Swiss or Italian buttercreams, but it's still less sweet than American buttercream. Kowalski's uses this buttercream on their Signature Floral Cupcakes.

Selection and availability of products and ingredients vary by market.