This buttercream holds up for any cupcake or cake recipe since it’s the perfect texture and sweetness.
Top tips from me:
1) Again, make sure your butter is softened. But, not too soft or the frosting may split with slightly melted butter.
2) Sift your powdered sugar to keep the frosting smooth and creamy.
3) I provided the measurements the recipe calls for in the situation of a layer cake, but I had to make even more (about a half batch) to make sure my cake had no blind spots or looked naked, then used the leftovers to pipe the little swirls on top.
It’ll only take a few minutes to blend up the buttercream. Frosting the cake, however, may take a while if you’re not skilled at it (it took me about 30 minutes to bring it to a level I was okay with.)
1/2 cup butter — 4 and 1/2 cups of confectioners sugar — 2 tsp vanilla — 3 tbsp milk
Did you make this recipe and have any suggestions? Make sure to leave a comment!