This makes 3 cups buttercream- enough to frost 12 cupcakes or a 8-9 inch layered cake .
Store in an airtight container in the refrigerator for a week or freezer for two months.
Before piping , get to room temperature . Whip until smooth again and air bubbles are removed before piping.
Frosted cakes and cupcakes should be refrigerated and served at room temperature.
This can be used under fondant although I haven't tried it myself.