Chocolate cupcakes with peanut butter frosting and a Reese’s chocolate ganache filled center. Today I’m back at it again with the best-known peanut butter cup in the world and showing you an inventive way to satisfy your peanut butter and chocolate cravings. The peanut butter frosting alone is worth making this recipe. I couldn’t keep my fingers out of the bowl. 

Check out last week’s recipe: My “Not Sorry REESE’S” Cake filled with peanut butter frosting, covered in chocolate buttercream, and dripped with peanut butter ganache!

Want even more chocolate & peanut butter REESE’S goodness? Then you will enjoy my Ultimate Death by Peanut Butter Cup Cake!

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.



  1. Sift and whisk dry ingredients together.
  2. Mix wet ingredients in a separate bowl.
  3. Add wet to dry mixture and mix until combined.
  4. Bake in prepared pans until centers are springy to the touch.

Use Room Temperature Ingredients

Cold ingredients do not mix well with room temperature ingredients. As with any recipe that calls for dairy products, always be sure to take the time to bring ingredients to room temperature because it will result in a lighter, fluffier bake. 

Proper Measurements

Proper measuring of ingredients is key to perfectly baked cakes & cupcakes, especially when you are making them from scratch. Take a moment to kneel down, get face to face with your measuring cup, and measure liquids at eye level in standard liquid measuring cups.

When it comes to dry ingredients, measure by spooning the ingredient into a measuring cup or spoon, then leveling off the top with a knife or straight edge spatula.

Don’t Overmix the Batter

No matter what you will be placing into your oven, over-mixing the batter can lead to over-developing the gluten, which means your cake or cupcakes will come out dense and heavy.

Bake Immediately

Bake your desserts immediately after mixing the batter. Letting batter stand for too long can cause some of the air you’ve beaten in to escape, making for a denser bake.

No Peeking!

While it can be tempting, resist the urge to peek in the oven on your dessert’s progress. Opening or closing the oven door before the baking time is complete can cause fragile air bubbles in the batter to burst, preventing the bakes from rising. Even if you are gentle with the oven door, a rush of cold air can affect the bake while it is trying to set up, resulting in dense, deflated bake. Try to resist the urge to peek until your bakes are at least 2/3 through their baking time.

How to Test if Your Baked Treats are Done

Test your bakes for doneness while they’re still in the oven by inserting a cake tester or wooden toothpick into the center. Your bakes are done when the tester or toothpick comes out with no more than a few moist crumbs clinging to it; you should see no wet batter. You can also gently press down on the bake and, if it bounces back leaving no dent, then it is done. If removed too early, the bake will sink in the center as it cools and, if over baked, it will be dry.



  • Adding the right amount of fat gives chocolate cake a moist crumb. Fluffiness comes from using the right amount of leavening agent; too much and the cake will collapse, too little and it will be dense.
  • Another way to get a moist and fluffy crumb? Creaming the butter and sugar coupled with whipping egg whites until they reach the soft peak stage then folding them into the batter.


Use a nice quality cocoa powder, fresh ingredients and remember to balance the sweetness with a bit of salt. Follow the recipe below for the most moist and fluffy chocolate cake imaginable.

Don’t over bake your layers! Watch the batter and remove from oven when the centers spring back when pressed lightly and the edge starts pulling away from the pan.

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!


Coffee brings out and amplifies the chocolate flavor in baked goods like cake and cupcakes. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. Adding a LOT of coffee will create a mocha flavor. If you would like to omit the coffee from this recipe just substitute for warm water or milk. I’ve done this and the cake still tastes great! Just a little toned down in my opinion.


  • I love a chocolate American buttercream. The cocoa powder and bittersweet chocolate along with a nice dose of salt really balances out the sugar and creates a decadent flavor explosion! 
  • If you like things less sweet and maybe a bit more subtle then you should try a meringue-based frosting like Swiss or Italian buttercream. The consistency is VERY light and creamy with not too much sugar. 


Use a nice quality cocoa powder, fresh ingredients and remember to balance the sweetness with a bit of salt. Follow the recipe below for the most moist and fluffy chocolate cake imaginable.

Don’t over bake your layers! Watch the batter and remove from oven when the centers spring back when pressed lightly and the edge starts pulling away from the pan.


  • If you are not a coffee fan then sub in milk, or water. The coffee, which you really don’t taste, helps bring the chocolate taste out but I know lots of people either can’t stand it or have dietary restrictions.
  • If you don’t have sour cream handy then plain whole milk yogurt will work just fine!
  • Buttermilk can be annoying to keep on hand as it expires quickly and most recipes use very little. I often use powdered buttermilk reconstituted with water or add a tablespoon of lemon juice into some whole milk to curdle it.
  • I’m OBSESSED with cacao nibs, they’re pure, unprocessed chocolate aka they’re very crunchy and chocolatey but not sweet! They contrast the buttercream nicely and prevent the cake from cloying. DOn’t worry if you can’t find them, you can totally skip them, or sub in chopped nuts. Use your favorite nut and never forget to toast them!!
  • If you don’t like coffee just use water or milk instead. Both will still make a tasty cake

Cupcake Troubleshooting

Why are the Baking Pans Sticking to the Cake?

While spring form pans make it easy to get the cakes out of the pan with minimal cleanup, they can sometimes stick to the cake. A high sugar content recipe can cause the batter to caramelize against the baking pan, and a lower fat recipe tends to stick more than a batter higher in fat.

If you notice your cakes are sticking to the baking pans, try placing a deep baking pan filled with water on the bottom rack of your oven. This added moisture my help prevent sticking.  A cake is also more likely to stick to the baking pan if it has not cooled completely before trying to unwrap it.

How to Store Cakes

Cakes are at their best within the first 2 days of baking. While they can last up to 5 days at room temperature in an airtight container, they will start to dry out after 3-4 days.

Be sure to let the cakes cool completely. Packing un-iced cakes while still warm can create sticky tops, making it more difficult to get the icing to stick when you are ready to frost them.

Choose an airtight container that is tall enough, so the container lid doesn’t touch the icing.

Typically, the container can be left out at room temperature; however, if you are experiencing hot and humid weather that is causing the icing to melt or if the cakes are filled or decorated with something that requires refrigeration (like lemon curd or a meringue buttercream), you can store them in the refrigerator.

If you must refrigerate your cakes, bring them back to room temperature before serving.

Freezing Baked Cakes

Un-iced cakes can be frozen for up to 3 months. Be sure the cakes are completely cooled to room temperature before freezing to avoid condensation forming, which can result in soggy cakes when it’s time to defrost them.

While simply placing the cakes in an airtight container is enough, individually wrapping each cake before placing them in the airtight container will better help preserve the freshness and taste.

After removing them from the freezer, let them defrost uncovered to prevent the tops from getting sticky.

What I Use To Make Cakes

Tips For Perfect Ganache Drip Cakes

Make ahead tip: this ganache can be made ahead and stored in the refrigerator in an airtight container for up to two weeks.

When you’re ready to use it as a drip, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.

If you’re using white chocolate: my favorite ratio is 3:1, meaning three parts white chocolate to one part heavy whipping cream. Follow the same steps with this ratio and you’re good to go! 

If you’re using dark chocolate: add 2 extra Tbsp of heavy whipping cream to the recipe ratio above. Since dark chocolate contains more cocoa solids, it tends to set harder and is prone to cracking if not balanced with more cream. 

Be Patient With The Cooling Process

Once you’ve whisked the ganache together, it’s crucial to let it cool on your countertop until it’s room temperature, about 20-30 minutes depending on how cold your environment is.

Trying to speed up this process by placing ganache in the refrigerator doesn’t usually end well – I’ve found that it cools unevenly, leading to thick, globby drips.

Cooling in the fridge also leads to the urge to stir it too often. Ganache (especially white chocolate!) does not like to be stirred too often, and the end result can mean that your whipping cream starts to separate from the chocolate.

You’ll know that this has happened because the ganache will look grainy and dull, or even separated like oil and water. To fix situations like these, you’ll need to reheat the ganache to 92ºF to melt the fat crystals and re-whisk to bring it back together.  

Make Sure Your Buttercream Is Chilled

There’s a science to this tip. Since molecules move more slowly at cooler temperatures (and warp speed at higher temperatures), it makes a lot of sense that you can better control how far the chocolate ganache drips when the buttercream is chilled.

Make sure that after you do your final coat of buttercream, you chill the cake in the refrigerator for at least 30 minutes.

Always Do A Test Drip

When your buttercream is nice and chilled, do a test drip by letting the ganache run down the side of your cake. If it travels rapidly and pools at the bottom, your ganache is too warm.

Continue to cool the ganache for another 5-10 minutes and try your test drip again. If it’s globby or doesn’t travel very far down the side of the cake, it’s too cold.

Reheat the ganache in the microwave for about 10 seconds, stir, and try again. Repeat the reheating process as needed until you get the perfect consistency.

The good thing about a test drip is you’re able to see how the ganache will behave. That way you don’t have to commit until you like what you’re seeing.

Tip 4: Drip The Sides Before Filling In The Top

When I first started caking, my initial thought was to just dump ganache over the top of the cake and let it run down the sides naturally.

If you’ve ever tried that before, you’ll know it doesn’t end up looking good.

You’ll have a lot more control over the appearance if you start by dripping the sides until they’re aesthetically pleasing before filling in the top of the cake.

Try not to add too much ganache to the top when filling it in, because if you add any more to the drips you’ve created, it will make them travel farther than you’d like.

Instead, try to use just a little ganache and spread it so that it just touches where your drips begin. The ganache on the top should self-level a bit, so don’t worry too much about getting it super smooth.

Tip 5: Don’t Touch Those Drips

If you’ve ever made a drip cake with ganache before, you’ll know that it’s a little sticky to the touch when it’s room temperature.

When the drips have been refrigerated, they’re a little less fragile, but try not to touch the drips at all during the decorating or boxing-up process.

Is there anything else you’d like to know about drip cakes? I’m certainly not an expert per se, but if you have more questions, let me know in the comments below and I’ll do my best to answer!

Buttercream 4-1-1


  • For a whiter buttercream it’s really important to use a pale butter. Almost every recipe will call for using unsalted butter but then have you add salt back in. This is done because various brands of butter have different amounts of salt in their product.
  • Using unsalted butter helps to ensure a consistent result. You can however use salted butter, omit additional salt and have a delicious frosting. 
  • The most important thing to do when whipping up a batch of buttercream is that it’s room temperature!


If you need to warm some cold butter up just slice it into some smaller pieces and microwave them on a plate at 50% power for 10 second bursts. Flip them after each burst and they’re be nice and room temperature in no time!


The main difference between buttercream and whipped frosting is butter. Whipped frosting does not contain butter and is a lighter and fluffier icing.

Buttercream contains a good amount of butter and has more of a rich flavor; so you be the judge! 🙂


When buttercream is left out at room temperature, it will form sort of a crust on the outer layer while the inside will stay fairly smooth. If it is very warm or humid, the buttercream can loose structure.

This will affect decorations you’ve pipes and may even destabilize layer cakes, causing them to sag or collapse.


You can leave out buttercream frosting for overnight if covered. If the buttercream contains cream cheese, then it should always be refrigerated for it to remain safe to eat.

Buttercream that contains dairy will spoil more quickly so should be refrigerated after a few hours.


If you want to thin out buttercream frosting, you’ll want to add in some extra cream or milk. I recommend mixing in a tablespoon at a time until the desired consistency is reached.

More Helpful Buttercream Tips

  • To color: Use Icing Colors or food coloring to tint frosting to any color without disturbing the consistency of the frosting.
  • Air bubbles troubleshooting: If your frosting has air bubbles, let it rest for a few minutes to allow it to deflate. To avoid creating air bubbles, make sure to use the paddle attachment rather than the whisk attachment on your electric stand mixer.
  • Grainy/gritty consistency: Make sure your ingredients are all room temperature to avoid a grainy consistency.
  • To preserve while in use: Depending on the weather and humidity, your buttercream may start to crust over. To avoid this, cover your frosting bowl with plastic wrap.
  • To store: Frosting should be stored in an airtight container and can be frozen for up to 6 weeks.

Buttercream Ingredients 101

Like all the best recipes, the perfect buttercream frosting comes down to using the right ingredients. Fat, sugar, liquid and salt are key to making the best frosting – but why?

To understand how buttercream works, it’s helpful to know how these ingredients work together and how they affect the outcome.

Learning more about what each of these ingredients do will also better give you the ability to make tweaks and substitutions to fit your needs.

The buttercream frosting ingredients that make up any buttercream are pretty standard.

Also known as “American buttercream” or “crusting buttercream”, this type of frosting is known to be sturdy and sweet, compared to some European style frostings (some of which require additional cooking, which this buttercream does not).

What sets this cake’s buttercream apart from the rest is its ability to “crust”. This means the outer surface of the buttercream sets and becomes dry to the touch, creating a stable texture for decorating and smoothing techniques.

This is especially useful for spatula painting your cakes, image transfers and piping decorations with crisp detail (like flower petals or borders).

But to get that perfect crust on your frosting, you need the right ingredients, starting with one of the most important of the group – the fats.


Pure white vegetable shortening, butter of margarine

It’s no surprise that the basis of buttercream frosting is butter. Rich and delicious, butter adds great flavor to your frosting and when used with a little pure vegetable shortening, can create a frosting that will stand up to all kinds of decorating tasks.

While you certainly can make an all-butter or all-shortening frosting, I will always suggest using a little of each ingredient to get the best of both worlds.

For a rich and creamy flavor in your frosting, butter is key. For those who want to use margarine instead, go for regular margarine rather than low-fat. Low-fat margarine tends to have a higher water content than regular margarine or butter and that extra water will affect the consistency of your buttercream.

What butter does for flavor, shortening does for texture and stability.

Shortening helps create a light and fluffy frosting while also providing a neutral flavor to help cut the richness of the butter.

Frosting made with shortening also tends to hold up better to time and temperature, so be sure to add shortening if you’re planning to pipe buttercream flowers or borders or if your cake will be sitting out at room temperature for an extended amount of time.

If you’d rather use one or the other, that’s fine, too. An all-butter frosting will be flavorful, but a bit heavy and prone to melting and drooping. Keep cakes iced with an all-butter frosting refrigerated for as long as possible to prevent melting.

An all-shortening recipe (also known as “pure white frosting” or “snow white frosting”) will be very sturdy and fluffy, even in warm climates. This type of recipe is great for piping buttercream roses, flowers and borders. If using an all-shortening recipe, keep in mind that flavoring will need to be added, as shortening has no taste (see more on flavor below).


Confectioners’ sugar (also known as powdered sugar, 10x sugar or frosting sugar)

Confectioners’ sugar – otherwise known as that powdery white sugar that gets everywhere – is essential for keeping the consistency of your buttercream nice and smooth.

Also known as powdered or frosting sugar, confectioners’ sugar contains a small amount of cornstarch, which prevents caking. The cornstarch, when mixed with a liquid ingredient, also helps to thicken your buttercream.

Unfortunately, not all sugars are created equal. The powder-like consistency of this ingredient is what makes it essential to buttercream, so granulated sugar or even superfine sugar cannot be used as substitutes.

If you cannot find confectioners’ sugar in your area, try grinding granulated sugar in a food processor until it turns into powder, then sift it to remove any large granules.


Pure vanilla extract (or any extract of your choice!)

While I use vanilla extract to flavor my buttercream, you can use any extract, flavor paste or emulsion to add a depth of flavor to your frosting.

Try peppermint extract around the holidays or a tasty fruit-flavored extract for a spring or summer treat. For a more natural taste, use emulsified blueberries or strawberries for a delicious frosting that would taste great on any cake!

If you’re using a liquid flavoring such as extracts, keep in mind that it may thin down the consistency of your buttercream.

If your frosting becomes too thin, add confectioners’ sugar, about 1 tablespoon at a time, until you reach your desired consistency.

Traditional vanilla extract may also add a slight tint to your buttercream, especially if you’re making an all-shortening recipe. To maintain a bright white buttercream, go for a clear vanilla instead.


Milk, water, heavy whipping cream, half-and-half

In order to get the perfect consistency for your buttercream, a liquid ingredient may need to be added. While you can use water, I will always suggest using milk, heavy whipping cream or half-and-half to add extra flavor and creaminess to your frosting. Nut-based milks will also work, but may add a light flavor as well.

When it comes to liquid, a little goes a long way. To ensure that you get the right consistency without ruining your buttercream, add half the amount of liquid called for in the recipe (especially if you’re also using a liquid flavoring).

Check for consistency, then add more liquid if needed. For filling, crumb-coating and frosting cakes, we suggest a medium-consistency frosting. For piping decorations like flowers and borders, stick with a stiff-consistency buttercream.


Table salt, kosher salt or superfine salt

You may think salt is a strange ingredient to add to buttercream, but it does wonders for enhancing flavor and cutting through the sweetness of this frosting.

If you’re using table salt or kosher salt, let it dissolve in your liquid ingredient for a few minutes to prevent granules in your frosting. If you’re using superfine salt (or popcorn salt), you can add it to your mixture along with the confectioners’ sugar.

Superfine salt is also good for adjusting taste after your buttercream has been made. If your frosting is done and you think it’s too sweet, superfine salt will easily dissolve into the buttercream more evenly than table salt, so you can better balance the sweetness.

However, if you’ve got a sweet tooth and love nothing more than a yummy, sweet frosting, you can omit the salt altogether!

A delicious, versatile frosting is a must for any baker or decorator, and with the right ingredients you can create a buttercream that’s literally the frosting on every cake!

Buttercream Substitutes & Modifications

  • Shortening substitute: 1/2 cup butter can be substituted for the ½ cup of shortening, although the buttercream will appear more yellow.
  • Liquid substitute: Water can be used as the liquid ingredient, although the fat from milk and heavy cream make for creamier and more flavorful buttercream.
  • Butter substitute for pure white buttercream: To make pure white buttercream, substitute out the 1/2 cup of butter for additional white vegetable shortening and opt for clear vanilla extract. To add the butter flavor to the shortening frosting, add 1/2 teaspoon of clear butter flavor.
  • Using a hand mixer: If using a hand mixer, add your milk or water a little earlier in the process to avoid exhausting your hand mixer. Start gradually adding the liquid if the hand mixer starts to slow down while mixing in the powdered sugar.
  • To cut sweetness: If your buttercream is too sweet, add a pinch of salt. Popcorn salt is optimal for adding to buttercream because it’s more granular than other salts. Make sure it dissolves completely once mixed in. You can also opt for ½ cup salted butter rather than ½ cup unsalted butter to avoid overly sweet buttercream.
  • To add flavor: This recipe can be easily flavored in a variety of ways using extracts and other flavorings, like almond extract or cocoa powder. Liquid flavoring may water down the frosting, so substitute out some of the milk or water with liquid flavoring.

Buttercream Consistencies

This buttercream recipe is for medium consistency, which is excellent for piping decorations like rosettes and dots. However, it will need to be thinned for frosting birthday cakes and borders.

Stiff Consistency: Gradually add additional confectioners’ sugar for a stiffer consistency. Best for dimensional decorations that need to retain their shape when piped. This consistency is generally used for piping upright petals for flowers.

Medium Consistency: Add 1 teaspoon of liquid (light corn syrup, milk or water) for each cup of stiff frosting. For pure white frosting, add up to 2 tablespoons of clear liquid. Medium consistency is used for borders such as stars, dots, rosettes and shells, as well as other decorations that will remain relatively flat.

Thin Consistency: Add 2 teaspoons of liquid (light corn syrup, milk or water) for each cup of buttercream frosting. For pure white frosting, add up to 4 tablespoons of liquid. Thin consistency is best for cake frosting, as well as piping lines and letters. If you are making a buttercream intended for writing, use light corn syrup as your liquid. Writing will flow easily and won’t break.

Peanut Butter Buttercream


  • While chunky or creamy peanut butter can work in this peanut butter frosting recipe, I don’t recommend using chunky unless you don’t intend to pipe the frosting. The little peanut pieces will clog up your frosting tips in a second.
  • don’t recommend using natural peanut butter (the kind that separates, you know the one that you usually need to stir before using). I haven’t tried it myself but I’m pretty certain that it wouldn’t work too nicely work with this recipe (it would be too oily).
  • This peanut butter frosting pipes very nicely as written. However, for a stiffer frosting, you can add an additional 1/2-1 cup (65-125g) of powdered sugar.

If you’ve tried this tasty treat then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Be sure to subscribe & ring the bell on the MANCAKE baking channel for weekly recipes & tutorials this way you can bake right along with me. Click – MANCAKE YouTube Channel

REESE's Cupcakes

REESE's Cupcakes

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 55 minutes


For Cupcakes

  • ¼ cup sour cream at room temperature
  • ½ cup buttermilk at room temperature
  • 2 eggs at room temperature
  • ⅓ cup vegetable oil
  • ¼ cup hot coffee
  • 2 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ⅓ cup granulated sugar
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For Peanut Butter Frosting

  • 1 stick butter at room temperature
  • 1/4 cup creamy peanut butter
  • 2 cups powdered sugar, sifted
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream

For Chocolate Ganache

  • 1/4 cup heavy cream
  • 3/4 cup chocolate chips

For Garnish

  • REESE'S cups, chopped


  1. Preheat oven to 350 degrees F.

For the Chocolate Cupcakes

  1. Preheat to 350F. Add papers to a cupcake tin.
  2. Sift the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
  3. Add the sour cream, buttermilk, eggs, and veggie oil into a large bowl and whisk together. Pour the hot coffee in while you whisk and set aside.
  4. Add the wet ingredients into the dry ingredients.
  5. Whisk until smooth and combined.
  6. Distribute batter evenly into the cupcake papers and bake for about 15 -20 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow to cool.

Peanut Butter Buttercream

  1. Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.  
  2. Gradually (about 1/2 cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined. 
  3. Stir in vanilla extract and salt.
  4. With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.  
  5. Spread or pipe frosting onto completely cooled cupcakes.

For the Chocolate Ganache

  1. Place chocolate chips into a heatproof bowl.
  2. In a glass measuring cup, pour 1/4 cup of heavy cream and heat for 60 seconds in microwave.
  3. Pour hot heavy cream over chocolate chips and allow to sit for 1 - 2 minutes.
  4. Mix chocolate chips & heavy cream until fully combined and you are left with a silky smooth chocolate ganache mixture.
  5. Fill a piping bag, fitted with a medium rounded tip, with your ganache.

To Decorate

  1. When ready to decorate, insert the tip of the piping bag into the top of the cupcake and fill with cream filling.
  2. Top each cupcake with generous piping of peanut butter buttercream.
  3. Drizzle the cupcakes with remaining chocolate ganache and garnish with chopped REESE's cups.


  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan, & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • You can use this buttercream right away or place it in an airtight container in your fridge until ready to use. Just be sure to whip before using.
  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk such as whole milk or buttermilk.

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