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vanilla icing
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Vanilla Icing

Ingredients

  • 2 cups unsalted butter (room temperature, but holds structure), 500 ml
  • 1-3 cups confectioner's sugar (to your taste), 250-750 ml
  • 1 tsp vanilla extract, 5 ml
  • 1 tbsp whipping or heavy cream - optional, 15 ml

Instructions

  • Beat the unsalted butter in a stand mixer/bowl until fluffy. Gradually mix in the confectioner’s sugar. Add the rest of the ingredients and combine until fluffy.
  • Once your cakes are cool (you never want to frost a warm cake), cut off the tops and bottoms using a long, serrated knife to ensure your cakes are flat.
  • Apply icing to the top of the first cake and stack the second on top. Repeat with the third cake.
  • Apply a thin layer of icing all around (crumb coat) and put the cake into the freezer for about 10 minutes.
  • Remove from fridge and apply more icing to the whole cake, saving 80 ml(1/3 cup) for rosettes.