Beautiful Buttercream frosting.
Just follow the rules to perfect buttercream. Room temperature ingredients and lots of beating and you will have perfect frostings, toppings and fillings
- 250 gm butter unsalted room temperature
- 250 gm c cream cheese room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 240 gm icing sugar sifted 2 cups
This recipe makes enough to cover a 3 tier 24 cm cake
Use a stand or a hand mixer. I have used a hand mixer in the video just so you can see how easy it is.
Put the soft butter into a bowl and beat till light creamy and fluffy ( about 5 minutes)
Add the cream cheese and beat again for another 5 minutes.
Add the salt and vanilla and mix through.
Add the icing sugar 1/4 cup at a time beating in well after each addition.
When the last cup is incorporated the buttercream is ready to use.
** For chocolate butter cream add 50 gm ( approx 1/2 cup) of dutch cocoa in two lots incorporating well after each addition before adding icing sugar a bit at a time.
This recipe makes enough to fill a cake with four layers. To cover the outside with a thick layer of frosting double the recipe.