Here's the second part to my posts about the birthday cake I made for my mom :)
*Please be warned, this is not for the faint of heart! It's incredibly sweet and sugary!*
Adapted from Sweetapolita- http://sweetapolita.com/2010/10/classic-vanilla-butter-cake/
Super Sweet Vanilla Buttercream Frosting
Yields: Enough to fill & frost a 3 layer, 8" cake!
Unsalted butter- 1 cup, softened, not melted!
Confectioners sugar- 6 cups (see? I told you it's sugary!)
Whipping cream- 1/2 cup
Pure Vanilla extract- 2 tbsp
Water- 1 tbsp
Salt- a "pinch"
1) Beat confectioners sugar and butter in an electric mixer on a low speed using the paddle attachment (2 minutes).
2) Switch to the whisk attachment. Add whipping cream, vanilla, water, and salt. Whip on a high speed until smooth and fluffy (4 minutes).
3) You can add more water (1 tsp at a time) if the consistency is too thick, just make sure you whip it again for 30 seconds after!
A side note, I found that this frosting was really good for frosting, but not super great for decorating- I was going for a hydrangea design, and I probably should have used a swiss meringue buttercream for the actual flowers. Oh well, live and learn! This is still an incredibly delicious recipe :) Many thanks to Sweetapolita for the inspiration!