Confetti Buttercream

Nostalgic, retro, and perfect for partying!

Confetti Party Buttercream

makes enough to frost 12 cupcakes

• 1 cup (2 sticks) unsalted butter, at room temperature

• 3 cups powdered sugar, sifted

• 1 tsp pure vanilla extract

• 2 tbsp heavy cream, at room temperature

• pinch of kosher salt

• 1/3 cup rainbow jimmies

1. In a medium bowl, with an electric mixer, cream the butter on high speed till light and smooth, about 5 minutes.

2. Add half the powdered sugar. Beat till combined. Add the remaining powdered sugar. Beat till combined.

3. Add the pure vanilla extract, and a pinch of salt. Beat until combined.

4. Add the heavy cream. Mix on medium high speed for about 3 minutes, till smooth.

5. With a wooden spoon or rubber spatula, stir by hand for a few minutes to get out all the air bubbles.

6. Fold in the rainbow jimmies.

7. Use an offset spatula to spread a generous layer over each cupcake. Sprinkle with extra jimmies.

Baker’s tip: DO NOT try to pipe this buttercream. The jimmies will get stuck and make a frustrating mess. Go old school and spread with an offset spatula or butterknife.

Enjoy!