Last week I wrote about one of my favorite desserts, wedding cake. In addition to enjoying the hint of almond in the cake, I love that there is a layer of fruit and a rich buttercream frosting. Yes, I do know that some people prefer wedding cake with chocolate in place of fruit, but for me that is never an option.
The filling can be as simple or as elaborate as you choose. You can use store-bought lemon curd or make your own; you can macerate berries with a little sugar; you can use preserves. The options for the fruit filling is almost unlimited. Just find the fruit that you and your fellow diners enjoy and make it (or buy it).
For me, the frosting needs to be buttercream, which is so simple to make. However, there are two items to remember when making this frosting. First, quality ingredients make all of the difference. Make sure you use unsalted butter (never margarine) and pure vanilla extract. With so few ingredients, you want to maximize the flavors. Second, the cake will need to be refrigerated once frosted. Just like butter, the buttercream frosting will soften at room temperature, which may allow the layers to slide.
For a classic cake, such as wedding cake, this is the perfect frosting. It also works well as the frosting on a regular yellow or chocolate cake. With ingredients such as these most likely already in your pantry and refrigerator, it is an easy go-to recipe.
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp. vanilla
- Place butter, sugar, and vanilla in mixer, and beat until smooth.
- Add milk, 1 teaspoon at a time, until frosting has the desired consistency.
- This recipe makes enough frosting for a two-layer 9×5 or a single layer 9-inch cake.
- *I used skim milk; however, any type of milk will work.