Vanilla Malt Buttercream Birthday Cake
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Serves: about 3 cups
 
I did 2½ times (using 5 sticks of butter) this recipe to frost and fill a 4-layer, 6-inch cake and generously frost 9 cupcakes. For the cake, I usedthisrecipe and doubled it–which gave me the 2, 6-inch, cakes and 9 cupcakes.
Ingredients
  • 2 sticks (8 ounces) unsalted butter, softened
  • dash of salt
  • 4 cups sifted powdered sugar
  • 2 tablespoons malt powder
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy cream
Instructions
  1. Beat the butter with an electric mixer or stand mixer until smooth and creamy. Beat in the salt. Add the powdered sugar, beating on low speed 1 cup at a time, until completely incorporated. Beat in the malt powder, vanilla, and heavy cream (1 tablespoon at a time, to reach desire consistency). Continue to beat the buttercream until it is smooth, creamy, and spreadable. Add more cream or powdered sugar to get your desired consistency. Tint with gel color, if you’d like. Pipe or spread onto the cake layers and cupcakes.
Notes
Adapted from Glorious Treats
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2015/08/05/vanilla-malt-buttercream-frosted-chocolate-cake/