Delicious and simple vanilla buttercream is perfect for topping cakes, cupcakes or to sandwich cookies. Play around with the extract for different flavors and use this recipe as the base. This recipe will fill and frost an 8” round cake, with plenty leftover for writing and decorating the top. I made a naked cake in the photo, so I have some leftover icing for another project.

Tips:

• It is important that you sift the confectioners sugar to get a smooth buttercream. The sugar is too clumpy in the package to skip this important step.

• If you are adding decorations to the buttercream, such as sprinkles, add them immediately after you frost. As the buttercream sits the exterior hardens a bit making it less sticky for those little decorations.

• Store any leftover buttercream in the refrigerator for up to a week or freeze it. To reuse, bring it to room temperature and whisk again, adding a little cream to bring back the desired consistency.

Easy Vanilla Buttercream

Makes enough for a 2 layer cake

PREP 6 minutes

COOK

INGREDIENTS

4 1/2 cups confectioners' sugar, sifted

1 1/2 cups butter, at room temperature (3 sticks)

1 1/2 teaspoons vanilla extract

2-3 tablespoons whipping cream

INSTRUCTIONS

1. Using a stand mixer or large bowl and hand mixer, whisk together the sugar and butter for about 4 minutes to combine the ingredients.

2. Add the whipping cream and vanilla and continue to beat for another minute on medium speed.

3. If you need to thin out the frosting, add an additional teaspoon of cream at a time until you get the desired consistency.