Flourless Nut Cake with Vanilla Buttercream
200g Icing Sugar
50g Butter (Ratio of 4 sugar to 1 butter)
1/2 Tsp Vanilla Essence
2 Tsp Milk, More as Needed
1. Place Butter and Vanilla in mixer bowl. Mix on low until slightly softened.
2. Add the Icing Sugar and Milk and beat until smooth and aerated, mixture should be white rather than yellow. If making large batches add a bit at a time.
For Peanut Butter Buttercream: Add 1 Tbsp Peanut Butter to every 100g Icing Sugar.
For Chocolate Buttercream: Add Add 1 Tbsp Cocoa Powder to every 100g Icing Sugar
For Bailey’s Buttercream: Add 50ml Baileys to 200g Icing Sugar and 50g Butter.
For Pumpkin Spice Buttercream: Add 1/2 Tsp Pumpkin Spice to every 100g Icing Sugar.