This buttercream is super easy and delicious! It’s called V.2 because it is an altered recipe from the original (from Lauren Kitchens) for those who prefer a sweeter icing. I find it is also perfect for piping flowers! This recipe has more powdered sugar and a little more egg whites than Lauren’s. You will also notice the final amount is 11 cups, which will happily fill a Kitchen Aid mixer (feel free to adjust using the adjustment serving box below). Use this with our Cake Calculator icon in the menu) to make your cake life more efficient!
An extra TIP! How I store my leftover buttercream!
When freezing buttercream or ganache, I will put it in plastic wrap and then into a zip lock bag. I find this much more space efficient for my freezer, fewer dishes to clean and cost effective! Take it out the night before you need it again, unwrap it while it’s still cold and put it in a bowl at room temp to thaw overnight. Next day, whip up again and you’re ready to go! Great for small amounts of different colors too!