Published by Tuttle Publishing
These are the amounts for what I have referred to in the instructions for the cake designs in this book as 1 quantity. If you are making a big cake you can double or triple the amounts. You can also make it ahead of when you need it. If covered, it will keep in the refrigerator for a week or can be frozen for up to a month.
Total TimeUnder 15 minutes
Make Ahead RecipeYes
Five Ingredients or LessYes
Type of DishDessert
- 1 cup softened butter (2 sticks/250 g)
- 4 cups confectioners' sugar (500 g)
- 1 teaspoon vanilla extract
- 1 tablespoon hot water
Beat the butter until soft and creamy.
Add the rest of the ingredients. Bind together slowly then beat fast until the mixture is light and fluffy. If you are using a mixer and you let it beat the icing for 5-10 minutes you will find it turns the buttercream almost white. It is possible to do this by hand but you'll need big muscles! If the mixture is hard and unworkable, add a little more water. If it gets too sloppy, add more sugar.
Scrape the buttercream into an airtight container and cover until needed. Store in the refrigerator.
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