Eight years ago, my first son was born. JP was such a cute baby! Long fingers and little dimpled cheeks. I remember that feeling of awe and indescribable accomplishment I felt when the doctor put his warm little body in my arms. It was an easy pregnancy and an easy birth. Each year that goes by, I am so happy to have him as my son. So happy to see the person that he is becoming. His big smile and big feelings make him who he is.
Eight years later, I realize that parenthood, like life, is a journey and “perfect” is not an option. The bond that connects us is strong, thick and tough. JP grows and changes and so do I. When he was first born it was so clear how much he needed me but I never realized how much I need him.
Being his mom has changed me into the person I am today. And so with each year that passes, we celebrate! Another year of adventures and misadventures and there is no better way to celebrate than with a party and cake – lots of it.
The cake of choice is white cupcakes topped with vanilla buttercream. Buttercream is such a classic frosting and learning to make it has come in handy many times over the last couple years. So let’s have our cake (and frosting!) and eat it too. Cheers!
The key to buttercream is to use unsalted butter where the only ingredient is cream and sifting the powdered sugar and measuring from the sifted sugar. I found adapted this recipe from savorysweetlife.com.
- 1 cup unsalted butter (2 sticks), softened
- 3 cups powdered sugar, sifted plus more if needed depending on desired consistency
- ¼ teaspoon table salt
- 1 tablespoon pure vanilla extract
- 2 tablespoons milk, plus more if needed depending on desired consistency
- Place butter into a medium bowl or your stand mixer. If using a stand mixer, use the paddle attachment. Beat butter on medium speed for 1 minute. Add the sifted powdered sugar and mix on low until the sugar has been incorporated. Increase mixer speed to medium, add remaining ingredients and beat for 3 minutes. You will see the frosting get fluffier and smoother. If you would like your frosting a bit stiffer, add 1/2 cup more powdered sugar. If you would like your frosting thinner, add more milk 1 tablespoons at a time. Beat for another minute to incorporate and adjust if needed. I usually don’t need to add more than the 3 cups of powdered sugar or 2 tablespoons of milk.