Cake icing
A buttercream frosting that is perfect for making naked cakes and fully frosted 3-tiered cakes.
Cake icing
A buttercream frosting that is perfect for making naked cakes and fully frosted 3-tiered cakes.
Tools
Ingredients
230 g butter, softened
500 g icing sugar
1 vanilla extract
2 tbsp heavy cream
Step by step
Place softened butter into the bowl of a stand mixer fitted with the Wire Whip. Cream the butter until it is smooth and has lightened in color on speed 4.
Attach the Scale + Sifter attachment to the stand mixer and sift the icing sugar into the bowl on speed 4 while continuing the mixing.
Add vanilla extract and heavy cream and mix on speed 6 until well-incorporated.
For firmer frosting, add more icing sugar. For softer frosting add more cream, a tablespoon at a time.
Use a cake turntable that allows you to smooth icing easily without the need to turn the cake while frosting.
Use a piping bag to evenly distribute the frosting.
Place strips of baking paper under the edge of the cake to help you with a clean edge. Pull them out once your cake is frosted.
Use icing spatulas - they are key to a smooth iced cake.
