Butter Cream

The first thing you need to know about butter cream icing is that it needs to be refrigerated, and should never be left in the sun, in warm outdoor weather, or in an overheated room. The last thing you want is frosting that’s melting and sliding off the side of your baby shower cake! If you’re in warm conditions, but are able to keep your cake in an air-conditioned place up until the cake cutting, then you’re good.

Its casual, smooth and creamy, and can be applied with many different textures. The creaminess is another reason why outdoors may not be the best place for this type of frosting. If it’s breezy, many things, including bugs, can get stuck in your cake. If you have some kind of tulle or netting décor than can be used to protect it, all the better.

Its natural color is ivory (not white).It goes well with a wide variety of flavors. A rich combination of butter and sugar, it may be used as frosting and filling for cakes.

If you're making your own baby shower cake, it's one of the most easiest and inexpensive frostings to make yourself.

One of our readers, Melinda from Australia submitted the following butter cream recipe:

1 tsp vanilla extract
1 lb or 4 cups for powdered sugar
8 oz softened unsalted butter
1/4 cup water or milk

Combine ingredients mixing slowly. Then beat at a medium speed for several minutes until smooth and creamy. It will keep for 5 days, if covered with plastic wrap directly on the surface.

Add food coloring as needed for flowers and leaves and stems.
Enjoy!