The most frequently asked question across my socials is without a doubt “frosting recipe?”. So, while the base recipe is posted already on every cake/cupcake post, I decided it needs its own page, with detailed instructions! The ingredients are very simple – the trick to a silky smooth frosting is in the method.
This recipe makes a double batch of frosting, which is enough for two 2-layer 6″ cakes, one 2-layer 8″ cake, or about 24-36 cupcakes, depending on decorating style. Feel free to scale up or scale down as needed. I always make a double batch, as this allows the mixing bowl to be full and helps reduce air bubbles, creating a smoother finish.
