Easy vanilla buttercream taking your cakes to the next level.
Buttercream probably was the probably kind of frosting we would have seen as kids on those pink , yellow and white rectangle ,round cakes at the bakeries. And even today it still is the popular choice on a cake with so many new methods of decoration.I love buttercream for the fact it does not taste too sweet like fondant and looks very classy too. This is a basic buttercream and you can double triple it based on your needs and colour them to make vibrant cakes. The most important thing would be to keep the butter at room temperature, for the ease of creaming.If it comes straight out of the fridge , the butter would be too hard to beat and you would end up struggling to the bits !! You can make the buttercream ahead of time and freeze it and thaw and re beat it when you need. But I prefer to do it on the day I use ,since it's texture and consistency can be managed accordingly. Use the method more suitable to your needs.
for 24 cupcakes or one 8" cake
200 gms butter ,at room temperature
1 tablespoon vanilla essence
3 cups icing sugar, sifted
1-2 tablespoons milk
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