# Buttercream frosting

**URL:** <https://boards.straightdope.com/t/buttercream-frosting/457531>\
**Category:** Cafe Society\
**Created:** [July 23, 2008, 8:28pm UTC](https://boards.straightdope.com/t/buttercream-frosting/457531 "2008-07-23T20:28:52Z")\
**Posts on this page:** 3\
**Page:** 2

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**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\
**Post date:** [July 24, 2008, 8:39pm UTC](https://boards.straightdope.com/t/buttercream-frosting/457531/21 "2008-07-24T20:39:03Z")

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[QUOTE=Hello Again]  
I also HIGHLY doubt any supermarket is making buttercream that way  
[/QUOTE]  
Did I claim any were?

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**Author:** ![zweisamkeit](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zweisamkeit/32/4360_2.png) [@zweisamkeit](https://boards.straightdope.com/u/zweisamkeit)\
**Post date:** [July 24, 2008, 9:52pm UTC](https://boards.straightdope.com/t/buttercream-frosting/457531/22 "2008-07-24T21:52:52Z")

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[QUOTE=Lute Skywatcher]  
Did I claim any were?  
[/QUOTE]

It sure sounds like you did (or at least said it was possible):

> [@](#):
>
> The supermarkets probably use just a basic buttercream: fat and confectioners’ sugar, \*\*with maybe a bit of egg \*\* and milk **tossed in**. Richer buttercreams use more eggs.

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**Author:** ![Leaper](https://avatars.discourse-cdn.com/v4/letter/l/4bbf92/32.png) [@Leaper](https://boards.straightdope.com/u/Leaper)\
**Post date:** [July 24, 2008, 10:11pm UTC](https://boards.straightdope.com/t/buttercream-frosting/457531/23 "2008-07-24T22:11:17Z")

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Well, there are also pasteurized eggs. Of course, those are probably more expensive, which might bar supermarkets from using it on its own, but the possibility is there.

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