This Vintage Christmas Tree Cake will bring you straight back to your childhood- just like the retro ceramic Christmas tree, only sweeter!
5 from 1 vote
Crisping Cake Buttercream
1teaspoonalmond extractsee notes
1/4cupheavy cream or milk
In the bowl of your mixer fitted with the paddle attachment, or in a large bowl for use with your handheld electric mixer, place shortening, butter, and extracts. BEAT until creamy (at least 1 minute).
ADD powdered sugar 1 cup at a time.
ADD cream 2-3 Tablespoons at a time, alternating with the powdered sugar.
MIX until creamy. Use more or less cream (or whole milk) to reach the desired consistency. (I like for it to be smooth enough to pipe through a piping bag, but still a bit more firm than typical store-bought frosting.)
ADD a 2-3 drops of gel food coloring if desired.
PREPARE cake as instructed. Let cool completely.
PREPARE buttercream frosting.
Using a large star tip, FROST the tree cakes starting from the sides and then from the bottom up.
PLACE jumbo bulb sprinkles and top with a cookie or frosting star.
The frosting does not dry hard; it simply forms a crust due to the shortening.
If opting out of using almond extract, use more vanilla extract.
All butter may be substituted for shortening, but it will affect the texture, and it will not "crisp" up.