Shopping list
100g butter, room temperature
100g icing sugar, sifted
200g cream cheese, room temperature
1 teaspoon vanilla extract
some milk, if needed
Today we're making cheesecake buttercream because tomorrow we're baking stroopwaffles cupcakes for King's Day. This buttercream is quick and easy to make. Store it in the refrigerator overnight, but bring it back to room temperature in the morning before you start piping.
How to make cheesecake buttercream
Place the butter in the mixing bowl.
Sift in the icing sugar.
Mix until well combined.
Add the cream cheese and vanilla.
Mix until all is smooth and well combined.
Spoon the butter cream into a piping bag..
Close the piping bag tightly.
Pipe buttercream rosettes on top of the cupcakes.
Press in little stroopwaffles men.
Tomorrow you'll find the stroopwaffle-cupcakes recipe online!