I made a cake on Friday - I was looking for a fun project and I decided a mini-wedding cake would be fun. I say mini. But it was still really big. It was 2 layers, a 6 inch and an 8 inch. I wanted some quick, easy buttercream icing that didn't involve the 20 minute beating of egg whites since I don't own a stand mixer. So I found this recipe and adapted it and made it my own. It is really good!
1 32 oz. bag of powdered sugar
1 box of unsalted butter (4 sticks)
2 teaspoons of vanilla extract
4-6 tablespoons of heavy whipping cream
Mix the butter and sugar on low for 1 minute. Once blended, turn the mixer up to medium and beat for 3 minutes. Then add the vanilla and cream. Beat for 2 more minutes. That's it!
I added some red food coloring to mine to make it pink. Now I just need to work on decorating better. My downfall this time was the cake was room temperature - I think it needs to be chilled. The cake was just falling apart as I tried to ice it.
I will post pics this week!
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