Ingredients 115 g Unsalted Butter (at room temperature) 226 g Cream Cheese ( room temperature) 3/4 Cups of Icing Sugar 1 Tsp. Vanilla Extract
Method
Cream your butter and cream cheese on high speed for 8 minutes. At 6 minutes you want to stop it and scrape down the sides of the bowl and centre the mixture, place on high again for another 2 minutes. Add your powder sugar slowly with mixer on low, than add vanilla. Let this whip up for another 2 minutes. Buttercream should be thick but light and fluffy. If you like it sweeter than add another 1/4 cup of sugar.
After you decorate your Cake/cupcakes break a cupcake/edges of your cake and take the cake dust and decorate each cupcake as shown above.
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