Sugary Birthday Buttercream Frosting

Yield: Enough for filling & frosting a 3-layer, 8″ round cake
Photo by Cathy T.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup (227 g/2 sticks/8 oz) unsalted butter, softened

  • 6

    cups (750 g/1 lb + 10 oz) icing sugar (confectioners’)

  • 1/2

    cup (125 ml) whipping cream (35%)

  • 2

    tablespoons (30 mL) pure vanilla extract

  • 1

    tablespoon (15 mL) water

  • a pinch of salt

Directions

1. Beat the butter and icing sugar in an electric mixer fitted with the paddle attachment, for about 2 minutes. 2. Add the vanilla, water, whipping cream, and salt, and whip on med-high speed until fluffy and smooth–about 4 minutes. If consistency is too thick, add more water 1 teaspoon at a time, then whip again for 30 seconds or so. *Best used right away, for ideal spreading consistency.

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