Easy Buttercream Icing For Cake. Cover and refrigerate Homemade. Tip - unlike my other buttercreams in this one you want to avoid incorporating too much air otherwise you will have air pockets when piping.
Start mixing slowly and add vanilla. Beat in the confectioners sugar vanilla and enough milk to achieve desired consistency. For stiff buttercream that will hold up in hot weather use 110g.
The excess icing should help fill in any uneven-ness on those top corners as you pull it in.
Add vanilla and 2 Tbsp cream and continue to whip on medium for 1 minute. Add vanilla and 2 Tbsp cream and continue to whip on medium for 1 minute. Preheat oven to 350 degrees. Homemade Buttercream Frosting can be made a few days ahead of time so its easy to prepare before a party and pipe onto a cake or cupcakes the day of.