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A friend of mine once gave me a Yankee Trader candle called "Buttercream Frosting." I finally had to get rid of it because every time I lit it, I wanted cake. Cake and frosting is one of my favorite treats and the Buttercream Frosting on this year's Easter cake was really yummy, so I wanted to write it down for safe keeping.
The recipe for the cake can be found here -- it's my grandma's Hot Milk Cake.
Buttercream Frosting
Printer version
1 cup unsalted butter (2 sticks), softened, but still cool
4 cups powdered sugar
4 -5 T. milk
1 t. vanilla extract
Beat butter until creamy.
Very slowly, add powdered sugar until all has been incorporated. Mixture will be very dry.
Slowly drizzle in 4 tablespoons of milk. Whip for a minute or two and if frosting still looks too thick, add more milk. Add vanilla and whip until frosting is very light and airy -- it make take several minutes.
Frost cake immediately.
If it is warm out, refrigerate the cake to keep the frosting from getting soft.
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Printer version
1 cup unsalted butter (2 sticks), softened, but still cool
4 cups powdered sugar
4 -5 T. milk
1 t. vanilla extract
Beat butter until creamy.
Very slowly, add powdered sugar until all has been incorporated. Mixture will be very dry.
Slowly drizzle in 4 tablespoons of milk. Whip for a minute or two and if frosting still looks too thick, add more milk. Add vanilla and whip until frosting is very light and airy -- it make take several minutes.
Frost cake immediately.
If it is warm out, refrigerate the cake to keep the frosting from getting soft.
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