Cake Batter and Frosting Calculator
Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.
Choose a pan type
Choose a cake pan size
(based on 2" tall cake pan)
Choose a cake pan size
(based on 2" tall cake pan)
Cupcake Tin Size
Choose number of pans
Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Recipe
Servings: 6 cups
Calories: 1271kcal
Ingredients
Ingredients
- 4 oz Pasturized liquid egg whites
- 3 teaspoon Créme bouquet optional flavoring
- ¼ teaspoon Fine salt
- 16 oz Powdered sugar
- 1 teaspoon Vanilla extract
- 1 dash Lemon extract
- 6 oz White chocolate Good quality
- 24 oz Butter room temperature
Instructions
Instructions
- Melt white chocolate. Make sure it’s completely smooth! Set aside while you mix the other ingredients.
- Start blending egg whites & powdered sugar slowly in stand mixing bowl with whisk attachment until powdered sugar is combined.
- Add crème bouquet, salt, vanilla, and dash lemon extract. Speed up to high until thick and glossy (about 4-5 minutes).
- Add butter, a large piece at a time, while continually whisking on medium speed. Whisk until fully blended. Mixture may look a bit curdled. No worries! The next step fixes that.
- Add melted white chocolate to mixture, careful not to touch sides of bowl. I like to make a well in the center of the bowl & pour the white chocolate into it. Start whisk on slow & quickly increase to medium-high. Do not let the white chocolate touch the sides of the bowl, sit for any length of time, or not get mixed in immediately or it will cool into lumps throughout the icing. Scrape it down several times until fully mixed in.
- Whisk on medium-high for a few minutes, until light & fluffy and white in color.
Notes
I love the Cremé bouquet, but if you don't want to use that no worries. Just use your vanilla. The dash of lemon extract really brings out the flavor & cuts the sweetness, but again, optional.
This is a great base for just about any flavor too. Start with this, then mix in strawberries, salted caramel, oreos, etc etc.
To make a chocolate version, just sub ¼ cup cocoa for ¼ cup of the powdered sugar, reduce egg whites to 75 g & change white chocolate to semi-sweet chocolate chips. It does tend to be softer though, no matter what. Tastes amazing though!
Nutrition
Calories: 1271kcal | Carbohydrates: 92g | Protein: 4g | Fat: 101g | Saturated Fat: 63g | Cholesterol: 249mg | Sodium: 964mg | Potassium: 138mg | Sugar: 90g | Vitamin A: 2840IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 0.1mg
Tried this recipe?Let us know how it was!
Leila Dunning says
Hello, I absolutely love your easy buttercream frosting recipe and use it all the time. However, I’ve been asked to make a wedding cake going to a venue where there is no refrigeration available, and I’m having nightmares about it melting. Is this recipe more stable or would you recommend sticking with the easy buttercream frosting but using half shortening instead?
Thanks!
Liz Marek says
It will not melt as long as its not in direct sunlight. Chill the cake before you deliver and set it up and it will be fine.
Julia Chung says
would you consider this more or less stable than American buttercream?
Liz Marek says
I would consider it more stable