Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
EASTER CAKE BUTTERCREAM
This Decorated Easter Cake is frosted to look like an Easter basket. A simple layer cake with basket weave frosting, grass frost on top and robin eggs for a fun cake idea.
Print
Pin
Servings: 1
Calories: 391kcal
Ingredients
- 3 8 ” cake rounds box mix or homemade
- 2 cups 4 sticks unsalted butter, room temperature
- 7 cups 2 lbs powdered sugar
- 2 to 4 tbsp heavy cream or milk
- 1 tsp kosher salt
- 1 tbsp vanilla extract
- Green gel food coloring
- Brown gel food coloring
- Cadbury mini eggs
Instructions
- Beat the unsalted butter and powdered sugar on low speed in a stand mixer with a paddle attachment or in a large bowl with a hand mixer until it is completely mixed. After the powdered sugar has been incorporated, increase the mixer to medium speed and beat until light and fluffy, about 4-5 minutes.
- Add 2 tbsp of heavy cream or milk, vanilla extract and salt to the mixture. Beat it until just combined. If the consistency is too thick, add more heavy cream or milk. If the consistency is too thin, add a small amount of powdered sugar. If you want a very smooth frosting, use a rubber spatula to mix the frosting and press it against the sides of the bowl to remove any air bubbles that may affect the look of the decorations.
- Reference post tutorial for cake decorating instructions.
Notes
American buttercream can be stored in the refrigerator for up to two weeks or in the freezer for a couple of months in an airtight container.
The frosted cake can be stored at room temperature for up to three days. The buttercream will seal in the cakes moisture, but if it is cut into, you need to make sure to cover it to prevent the exposed cake from drying out.
Nutrition
Serving: 1g | Calories: 391kcal | Carbohydrates: 46g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Cholesterol: 77mg | Sodium: 379mg | Sugar: 36g
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!