Vanilla Buttercream
(makes at least 6 cups)
You’ll need:
3 lbs confectioners sugar
1.5 cups unsalted butter (3 sticks)
1 cup of shortening
1.5 tablespoons vanilla
1 teaspoon fresh lemon juice
pinch of salt
2 tablespoons milk
2 tablespoons heavy whipping cream
Mix the butter and the shortening in mixer on high in mixer with whisk attachment until blended together, about one minute.
Add in vanilla, salt, lemon juice, milk and whipping cream and beat until light and fluffy – about 3 more minutes. Here’s when you add food coloring (if needed) and whip for another minute.
Grab your cake stand. Place small sheets of parchment paper around the edge – this will help keep the edges clean while you frost the cake. Place your first layer (cut round top off or place face down) on top of the prepared cake stand.
Place about half a cup (add more, if needed) on the top of the first layer and spread evenly.
Place the second layer on top of the frosted first layer. Continue to ice thin layer around edges and top of cake. Repeat as needed, based on number of layers.
I used this to layer and frost a 2-layer 9″ cake, and had about 1 cup or so leftover – you can refrigerate it for up to 3 days, or freeze for later.
Pipe away! This one was for a little girl’s 1-year-old smash cake. Use Wilton 1M for the rose look. Start in the middle, and pipe clockwise.
Leave room temperature to make sure the buttercream is smooth, soft, and in this case, smash-ready.
I can’t wait to see photos of the lucky one-year-old that gets to play with this! I’m totally jealous, and wishing it was socially acceptable for 20-somethings to have smash cakes too.
