We celebrated my daughter’s birthday this weekend! As you know if you read my birthday tribute to Lucille Ball, Mary Jeanne and Lucy share the same birthday. Luckily, MJ was ok with waiting for the weekend to have her party!
One thing that my princess requested for her party was a unicorn birthday cake. So I joined the masses and had a blast making a unicorn cake with one of those super fun unicorn toppers!
We moved last weekend, and I’m a little embarrassed to admit I did not have time to make a homemade cake batter—this was destined to be a cake mix birthday cake from the moment I realized we were moving the week of MJ’s birthday! But for a little girl obsessed with unicorns, a cake mix birthday cake was more than acceptable, especially because it was a rainbow chip cake. !!!!!
One thing I can never, ever, EVER take a shortcut on though, is buttercream frosting. Buttercream has to be made from scratch. And when you realize how simple it is to make your own, there truly is no going back to the premade stuff from the grocery store!
Homemade buttercream is phenomenal! And my recipe is so easy, you can have it whipped up and ready to frost whatever tasty treat you’ve made in minutes!
Feel free to go with the natural color of this buttercream. But if your four year old requests the ever elusive baby pink colored buttercream, don’t just try to make that baby pink with red food coloring. You’ll end up with fuchsia exactly 95% of the time. I’ve learned the hard way.
I finally broke down and bought pink food coloring for MJ’s unicorn birthday cake. And it was a few dollars well spent! I seriously don’t know why it took me this long to do it. Maybe because I can never find pink food coloring in stores? Anyway, Mar’s cake ended up the perfect baby pink color she requested. You can find the pink food coloring I used here. I highly, highly recommend it!
A fantastic buttercream is truly necessary to have in your recipe collection, especially if you’ve got little ones in your life! Use my Classic Buttercream Frosting for all your special occasion cakes and cookies, and totally not just for eating by the spoonful out of the fridge…because I definitely don’t do that. (:
Classic Buttercream Frosting
- ½ cup butter, room temperature
- 3 cups powdered sugar
- 1/8 tsp salt
- 2 tsp vanilla extract, the real stuff!
- 2 Tbsp almond milk, or milk of choice (but I really, really recommend using almond milk!!)
- Food coloring of choice, optional (the natural color of this frosting is also really pretty!)
- In a food processor (my preference, but you may also use a hand held or stand mixer), add the butter, powdered sugar, salt, vanilla extract, and 1 Tbsp almond milk. Pulse to get things going, then mix/process until smooth. It should be pretty thick!
- Now add the remaining 1 Tbsp of almond milk, along with the food coloring of your choice, if using. Mix again until the color has incorporated and that last Tbsp of almond milk has thinned the frosting out a bit.
- Your classic buttercream frosting is done! Use it to frost cookies, cakes, etc.! Enjoy! (: