Butterfly cake | Butterfly cake decorating tutorial | cake decorating

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INGREDIENTS (FOR BUTTERCREAM)
●1 ½ cups (340 g) butter, softened
●5 ½ cups (660 g) icing sugar, (sifted)
●1 tbsp vanilla extract
●¼ tsp salt (if using unsalted butter)
●6 tbsp cream, room temperature
METHOD
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
Add half the icing sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes
Add the remaining icing sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes
Add the vanilla and salt (if using).
Turn the mixer on low speed and slowly add the cream, Turn the mixer up to medium-high and beat until the cream is well incorporated