1 stick (8 tablespoons) plus 3 tablespoons butter, at room temperature, plus more for greasing
3 cups cake flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 3/4 cups granulated sugar
1 1/2 teaspoons vanilla extract
1 1/4 cups whole milk
4 sticks (2 cups) butter, at room temperature
2 teaspoons vanilla extract
5 to 6 cups sifted confectioners' sugar
1/4 cup milk or cream, plus more if needed
Use the buttercream immediately or store in an airtight container at room temperature for 24 hours or in the refrigerator for up to 2 weeks.
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