Snow-white buttercream

Ingredients for 1 servings:

• 150 g butter, room temperature
• 1 tsp salt
• 1 tsp vanilla flavor, liquid
• 500 g powdered sugar, sifted
• 3 tbsp milk, hot

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

white frosting, egg-free, flour-free, pudding-free

Cream the butter with a hand mixer on high until creamy. Stir in the salt and vanilla. Stir in the powdered sugar in 3 batches. Continue mixing on high until the mixture is creamy again. If necessary, thin with about 3 tablespoons of hot milk if the cream has become too crumbly or too thick. This will soften it quickly, so you have to be careful not to add too much milk. Spoonful by spoonful! At first, the cream will be quite buttery-yellow. After about 15 hours of mixing, however, the mixture will turn snow-white and can be easily piped, for example, with a star-shaped nozzle (depending on how thick you made the mixture). After about 15 minutes in the refrigerator, the mixture will be firm to the touch. You can also freeze it, cake in tow, but this isn’t necessarily good for the cream. I wouldn’t serve it to guests after that, but it’s still good enough for myself. This amount is enough to cover about 24 muffins. Tip: With two drops of food coloring, the mixture can also be used for children’s birthday cupcakes. I’ve already tried pink, and it turned out really pretty.