Growing up, every birthday party had the most delicious and beautiful homemade cakes. I especially remember a cake in the shape of a multi wagon train with goodies in each wagon, and a checkered cake for my 21st birthday. I am so grateful for such a creative and loving mom. I have tried to replicate that for my kids with every birthday being a themed one. As they’ve grown into teens, the themes are no longer there but they still want homemade cakes. And that’s where this buttercream icing has stood the rest of the time. Adults, kids all love it and I will often use a box cake mix (I love Duncan Hines) to save myself time and focus instead on the shape and decoration. This icing makes the cake out of this world.
Time: 10 mins including prep time
Servings: enough for one 9 inch cake
- 3 sticks salted butter, softened
- 1/3rd teaspoon salt
- 1 ½ pounds ( 3 cups or 24 ounces) powdered sugar (confectioner’s), sifted
- 1 tablespoon vanilla extract
- 3 tablespoons milk
- Soften the butter either in 15 second increments in microwave or by keeping it at room temperature. Butter should be soft but not fully melted. If melted, the frosting will just take a little longer to make.
- In a large mixing bowl (or bowl of a standing mixer) add the butter, and beat on low speed with the mixer (hand or stand mixer) for 30 seconds until butter is a little fluffy.
- Slowly add in the sugar to bowl and continue to beat on low speed until the sugar is fully incorporated.
- Add in vanilla, salt and 3 tablespoons milk and continue to beat until fully incorporated. Turn speed to medium and beat for another 5-6 minutes.
- If buttercream is too thick, ass in milk one tablespoon at a time to get the desired consistency.
- You’re now ready to frost your cake and if your family is like mine, they will be standing around to lick the paddles!