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The Kitchen · Desserts

The Moxhaven Kitchen

Classic Vanilla & Chocolate Buttercream

From the kitchen of Rachel White

A tiered textured buttercream cake with garden roses on a wood round
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The story behind it

My go-to decorator’s buttercream.

From the kitchen of Rachel White

Classic Vanilla & Chocolate Buttercream

Ingredients

  • 4 sticks butter, softened
  • About 1 tablespoon vanilla
  • 8–12 cups powdered sugar
  • A little milk or evaporated milk (evaporated milk makes a richer frosting)

Method

  1. In a stand mixer, cream the butter and vanilla until smooth.
  2. Add the powdered sugar until the frosting is really stiff, almost too stiff.
  3. Add a little milk or evaporated milk until it’s the perfect consistency to spread over the cake.

Chocolate Buttercream

Same recipe, but add about ½ cup cocoa powder after creaming the butter and vanilla, before adding the powdered sugar.

Back to Desserts

A candlelit table from above, with an olive wood bowl, a charcuterie board and votives
Letters from the porch

Pull up a chair.

Every so often I’ll write you a letter. A recipe, a tradition we’re trying, whatever magic (or glorious mess) happened at our table that week. No lectures, nothing salesy, just a friend waving from the porch.