Buttercream frosting is easy to make and delicious on cakes and cookies. I used it to frost the snowflake cake earlier this week
and also frosted DH’s birthday cake with it today.
The recipe I started with is here. In a nutshell, this is how I used that recipe.
6 tablespoons butter, softened
1/4 cup heavy whipping cream
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract (I used clear vanilla extract)
1 tsp. almond flavoring (I added this to the recipe)
3 cups confectioners’ sugar
I beat the butter until smooth, then added the cream, salt, and extracts. When they were well mixed, I added the powdered sugar and beat until smooth.
I needed about one and a half times this recipe to barely frost a four layer cake (two pans of cake, each cut into two layers). If I were piping some of the frosting to decorate the cake, I think I’d double the recipe. I could have used more this morning when I was frosting DH’s birthday cake. Better too much than not enough. I like to be generous with frosting. And, besides, you need extra to make graham cracker cookies, don’t you??