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Light and Fluffy Perfected Buttercream

Blogging this month came to an extreme halt. My apologies for that. I was in the hospital, then out. Then in again and out again. Finally I have recovered after a few weeks. Life is finally back to normal, which means we are busy homeschooling, participating in Girl Scouts and Cub Scouts, and all the other things that keep families busy.

My little girl turned eight this month. For her birthday cake we made a three layer white cake, a chocolate filling and the most amazing light and fluffy buttercream to frost the outside. I'm not including the cake recipe as it didn't turn out at all like I had hoped, but the buttercream frosting -- OH BOY! It was perfection. So light and delicious and just perfect. It stays soft for days.

This is our new go to recipe for buttercream, courtesy of Curly Girl Kitchen. Be sure to only use powdered sugar in this recipe, not granulated. For our 8-inch, three layer cake I quadrupled the recipe and that was only for frosting the outside of the cake. If you were using the buttercream for the filling between the layers as well, I would recommend multiplying the original recipe by six.

The sprinkles are from the wonderful Sweetapolita Sprinkle Shop. The specific sprinkles we chose are the Peacock Sprinkle Medley. The heart, unicorn and rainbow cake toppers are from the Make It Merry Shop. Enjoy!

Note: This recipe makes a relatively small amount. If you need to frost and fill a large layer cake, I would suggest multiplying the recipe by four to six. For the Meringue Powder called for in the original recipe, I swapped that for Egg White Powder which I find to produce a tastier final product.
It was definitely worth adding. For more detailed information, as well as tips and suggestions for alternate flavors, please be sure to go to Curly Girl Kitchen.

Light and Fluffy Perfected Buttercream
Makes enough to frost one layer of cake, or about 8-10 cupcakes


  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1 cup powdered sugar
  • 1 tablespoon egg white powder (optional, but it adds stability)
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla


  1. Beat butter for 1 minute with whisk attachment.
  2. Combine powdered sugar with egg white powder (egg white powder should not directly touch any liquid).  Add to butter and mix on low to combine.
  3. Add milk and vanilla.
  4. Increase speed to medium high and whip for 4-5 minutes until impossibly light and fluffy, scraping as needed. 

Recipe slightly adapted from Curly Girl Kitchen.


  1. I love it! I turn 40 in February and I want this exact cake for my birthday!


    Trisha @ Home Sweet Homemade


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