A week ago on Sunday we celebrated our nephew’s and God son’s birthday. What a fun day we had and the time seemed to fly. Spending time with siblings and close friends is always special.
My sister had done such a good job making things for the party that I asked her if I could take a few pictures and share them on my blog. I had intended to take my camera with, but after leaving for our drive towards Helsinki I realized that in the rush to make it out the door, the camera had been left behind. I had to make do with my iPhone.
My buttercream often turns out a bit stiff, but this buttercream on the cupcakes had the perfect consistency. It is fairly light and fluffy and not too heavy.
The recipe is from the blog Savory Sweet Life. For more complete instructions and tips visit the original site here.
225 g/1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
7-9 dl/3-4 cups confectioners (powdered) sugar, SIFTED
1/4 teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy cream
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.