Remember when I told you about that six-inch classic layer cake? How it makes the perfect amount of batter for six-inch pans? Well, this recipe is the perfect amount of icing for that same sized cake – just in case you’re too afraid to make something like German buttercream. This is a classic American buttercream. It will yield enough to frost a two-layer, six inch cake. There’s not enough for fancy piping – just enough to cover your cake with a few extra swirls.
Did I tell you that on my birthday, I was so exhausted from my day at the bakery, that I DIDN’T EVEN EAT A PIECE OF MY OWN BIRTHDAY CAKE? That 2.0 had a big, buttercream-slathered cake awaiting my arrival, and that I couldn’t even manage a bite? Nope. Instead we ate hamburgers and went to bed. Exhausted, but happy…
. . .
Buttercream Icing for a Six-Inch Cake
Yields enough to frost a two-layer, six-inch cake.
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons cream cheese (optional), room temperature
- 1/8 teaspoon salt
- 2 cups icing (confectioner’s) sugar, sifted
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
Mise en place – begin by getting organized. Measure out all of your ingredients. Be sure your butter and cream cheese are at room temperature.
Note: the cream cheese in this recipe is optional – I like to add it in for a little extra creaminess and to help balance the sweetness. Feel free to leave it out if you don’t have any on hand.
In the bowl of your stand mixer (or with a hand-held mixer), beat the butter and cream cheese on medium speed until smooth – 2-3 minutes. Be sure the mixture is smooth, or you will have lumps in your frosting. Mix in the salt.
Reduce speed to low, add 1 cup of the icing sugar, and mix until combined. Add the vanilla and 1 tablespoon of the heavy cream, and mix until well combined. Add the second cup of icing sugar and mix on low speed until well combined. Add the additional tablespoon of heavy cream (if desired, for consistency), and beat on medium speed until smooth and floofy.
Additional icing sugar or heavy cream may be added (just a little at a time), until the desired consistency is achieved.