I was ignorant.
Remember when I told you I didn’t find any difference between cakes or cupcakes? Well, I jumped to conclusions too fast. I didn’t sample enough cupcakes to know the value of this tiny treat. The answer came from my buddy Bianca.
“…I think the cupcake gets a couple extra points for … having a better frosting-cake ratio.”
Talk about spot on.
And if you were to ask me 10 years ago, I would have not cared about frosting. Shocking. I hadn’t sampled enough buttercreams to know the value of frosting.
I fixed that.
The best vanilla buttercream I have ever eaten. Not overly sweet and balances well with the cake. The vanilla and butter flavors work together perfectly to give you a delicious buttercream that also lends itself to easy frosting and piping. I already have plans on using this for pending birthday cakes and of course, more cupcakes of every flavor.
Oh, and I’m keen on sprinkles too!
- 1 cup of butter, softened
- 4 cups of confectioners (powdered) sugar, sifted
- 1/4 tsp salt
- 2 tsp vanilla extract
- 6 tbsp heavy cream
- Cream butter until pale and fluffy.
- Add powdered sugar to the creamed butter until incorporated.
- After the sugar and butter have nicely come together, add the salt, vanilla and cream.
- Beat at high-speed until the mixture becomes light and resembles frosting.