If you want to try your hand at piping decorations onto a cake or cupcakes, you need buttercream. It's sturdier and classier than frosting (and less sweet), but it can be tricky to make. Let us make it for you!
These side portions of buttercream are handy if you want a little extra for your cake or cupcakes, or if you feel like making cookies into dessert sandwiches!
butter, organic cane sugar, free-range egg whites, flavour*, sea salt
*depends what you pick - vanilla bean, lemon, chocolate, or brown sugar
Does not contain: gluten, oats, soy, corn, potato
You'll need to beat the buttercream to make it fluffy again and increase the volume. Make sure it's at room temperature before beating. If it's chilled, you could heat slightly in microwave in 10 second increments until softened (not melted!). Use whisk attachment, and beat for several minutes until fluffy. If the buttercream 'breaks' (separates into lumps and liquid), just be patient and keep beating until it comes together - don't worry, it will!
If you like, you could get festive and whip in some food colouring or sprinkles.
Always serve buttercream at room temperature; you want it to be soft.