This was a great recipe for a fluffier, creamy buttercream. It does, however, need salt. Most buttercreams call for some salt and this was too sweet without it. I multiplied this recipe 6.5 times for 55 cupcakes (had lots leftover) and added about 1 tsp of salt and cut the milk in half. It had a great flavor and was the right consistency for piping cupcakes. I did put them in the fridge to set a bit before serving as it was a bit soft. There were lots of compliments and most people ate more than one. Will definitely use again. Will probably add food coloring before milk, and may use a little less milk than I did, for a slightly thicker result.
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This was a great recipe for a fluffier, creamy buttercream. It does, however, need salt. Most...