Vanilla Buttercream Icing

I used this Vanilla Buttercream icing recipe from Canadian Living to ice my Multilayer Rainbow Cake! This recipe also makes GREAT icing for icing cupcakes (icing keeps its form):

This is the icing recipe I used for my Multilayer Vanilla Rainbow Cake.

As well as my Buttercream Ruffle Cake:

Yields: Makes 2 2/3 cups:

Ingredients

• 1 cup unsalted butter, room temperature
• 3 cups icing sugar
• 1/2 cup whipping cream
• 1 tsp vanilla
• Optional: 1 tbsp (or more) of milk to thin out the icing

** You can double the ingredients if you are icing a cake

Steps

1. Beat butter until light and fluffy.
2. Add icing sugar and whipping cream  in two parts, alternating between the two.
3. Beat in vanilla. The result should be icing with stiff peaks.
4. Optional: Add 1 tbsp (at a time) of milk to make a thinner consistency of the icing; this gives you icing that is easier to spread on cakes and isn't as stiff!

The result is icing that forms stiff peaks and is fantastic for holding its form when icing cupcakes or cakes. As mentioned in step 4 - you can thin out the icing by adding some milk (Wilton's website also recommends corn syrup or water).

I used this recipe to ice my Multilayer Rainbow Cake and it provided the perfect texture to ice a smooth cake!

1. Beat butter until light and fluffy:

2. Add half the icing sugar and beat:

3. Add half the whipping cream

The icing should start to look like this:

4. Add the remaining icing sugar:

The icing will begin to stiffen up quite a bit: 

5. Add the remaining whipping cream

6: Add the vanilla extract.

7. If you want icing with a thinner consistency so its easier to spread on a cake, add 1 tablespoon of milk at a time (beat between additions)

The Final product: Icing for Cupcakes