Vanilla Butter Cream Recipe


I was going through some of the old posts of mine the other day.

What I had written there seemed to have captured my little world and everything around in the perfect possible way I could imagine. The posts now a days don’t have the ‘life’ and the zest it used to have before. The writing is almost like a sleepy person walking through without any direction in particular.

I tried taking a break, tried not thinking too much about it and even ignored the whole feeling.

But the thought is always there…about not being able to write properly. Never knew the writer’s block will last so long! And never knew it would bug me so much!!

I have no idea what I should do to get back to the old style. May be I should just accept that with each day our life changes a little bit, our thinking changes a little bit and slowly everything changes bit by bit until you can no longer recognize it or even relate to it.

My blog, my son’s childhood, my routine- everything is changing now. My son was 4.5 years old when I started this space, now he is 7. And I don’t see the 5-year-old any more in him. May be it’s too much to expect myself to be in a place where my son was 5!

We all change. Our thoughts change. Our lifestyles change. And I guess it’s too much not to expect and accept that the writing style also changes.

While I am looking for the ‘old me’ somewhere inside me, go through this buttercream recipe that I used for my son’s Cricket themed birthday cake. I used the same recipe there to make the cupcakes as well.


I learnt the roses from various Youtube videos. 
  • Butter                                       :           250 gm ( 2.5 sticks ), at room temp and softened
  • Cream/Milk                           :           2 tbsp
  • Vanilla essence                     :           2 tsp
  • Salt                                             :          a pinch
  • Confectioner’s sugar          :          2.5 cups
**You can add 1 tbsp of instant coffee powder to this to make coffee frosting.
  1. The butter should be softened. Cut it into cubes. Beat the butter, cream/milk, vanilla and salt together until smooth, 1-2 minutes, using a hand mixer.
  2. Add the sugar, mix with a spoon. Else the sugar will fly all over when you beat it. Now, with the hand mixer beat the sugar in until its smooth and totally incorporated. Takes about 4-5 minutes.
  3. Beat for 4-5 minutes more until the frosting is fluffy and light.
  4. This frosting can be made 3 days ahead and refrigerated. You need to beat it again to make it smooth when taking it out.
  5. This makes about 3 cups, enough to layer a set of 9″ cakes. If there is any leftover, I freeze it and use it later.


Dulce De Leche Icing Recipe


December is a month when I bake a lot. I mostly don’t try new recipes, just stick to the tried and tested ones. So the cake is always the Yellow cake from the Family Baking Book (by America’s Test Kitchen) and the butter cream is also from the same book.

I never try new recipes when the cakes are meant for someone else. So I was in a bit of dilemma whether to try this Dulce De Leche frosting recipe for my son’s birthday party.

I wanted a cricket pitch in the middle of the cake and dulce de leche(DDL) was the best suited colour for that.


So I whipped up one batch of DDL icing and it came out nice. After frosting the cricket pitch in the birthday cake, I used the rest for icing the cupcakes.

I didn’t add too much of the icing in the cupcakes, just about a tablespoon each and then smoothed it around with a butter knife. And then some sprinkles for the final touch.

The original recipe calls for 1/2 tsp salt. On the day I made the icing, the salt – sweet balance was perfect. I had some left over icing which I froze and when I used them later, I felt the saltness was dominating. So I have put only 1/4 tsp sugar in the icing recipe below.

The cupcake recipe is same as the birthday cake and you can refer this post for the recipe.



  • Unsalted Butter   :  1 cup , softened and at room temp.
  • Icing Sugar            : 2 cups
  • Salt                            : 1/4 tsp
  • Dulce De Leche    : 1/2 cup**

**There are many ways of preparing DDL. I prefer the pressure cooker method as I use cooker on a regular basis and I am quite comfortable with it.


  1. Cut the butter into chunks. In a big bowl, beat the butter with a hand mixer until its light and fluffy. About 3-5 minutes.
  2. Add the powdered sugar and mix with a spoon. This is to avoid sugar flying all over the kitchen. Add the salt too. Beat again until the sugar is fully incorporated.
  3. Mix in dulce de leche and beat again for a minute or two until its combined.
  4. Use as desired on cupcakes. I used a butter knife to roughly smooth the top and decorated with sprinkles.  
  5. I used less than a tablespoon for each cupcake as I found that amount to be perfect. This recipe gave me enough to coat about 24 cupcakes. If making medium rosettes or swirls, this will be enough for about 12 cupcakes.



In any relation, a bit of distance is required for the relationship to survive and thrive. I believe in it a lot. So I have always maintained that distance between my kitchen and my friends.

I don’t ask anyone to drop in for lunch or dinner, for the fear that they might never come this way again. I value my friends too much to torture them with my cooking.

Hubby hasn’t learnt the lesson yet. Now and then, he would invite some of his friends to come home to spend a day with us. He has to find a new set of friends every time, cause its difficult to persuade whoever has come here before.

I am not a bad cook, I do cook some decent meals now and then. But I have a special knack of messing up when someone comes to visit us. If I want to impress someone, you can be really sure that a 100 things will go wrong that day. I am simply blessed that way.

Here is a set of cupcakes, made when some of hubby’s friends visited us sometime back. They came out great and would have been perfect if I hadn’t decorated them with buttercream frosting, which was extra sweet (another mess up!). I loved it, but most of them found it too sweet for their taste. It got finished anyway, so I am not complaining :)


  • Cake Flour                      :        2 3/4 cups
  • Baking Powder              :        2 tsps
  • Salt                                     :        1/2 tsp
  • Butter                                :        225 gms (2 sticks), softened
  • Sugar                                 :        1 3/4 cups
  • Eggs                                   :         4
  • Vanilla Essence             :        1 tsp
  • Milk                                    :        1 1/2 cups, at room temp


One Cup Cake Flour  = 3/4 cup All purpose flour  + 2 tbsp corn flour

  1. Preheat the oven to 180 C/350 F. Grease a muffin pan or line with cupcake liners.
  2. Combine the flour, baking powder and salt in a bowl and whisk to mix.
  3. Beat the softened butter and sugar together until soft and fluffy. Beat in the eggs, one by one, and add vanilla essence.
  4. Add one third of the flour, followed by half of the milk. Beat using the electric mixer. Add the flour in two more rounds, followed by milk, until the flour is just incorporated.
  5. Fill the muffin pans and bake for 15-20 minutes, or till the skewer comes out with a few moist crumbs.
  6. Decorate with buttercream frosting once the cupcakes are cool. Makes 24 cupcakes.

Recipe adapted from Family Baking Book by America’s Test Kitchen.

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