PERFECT FROSTING FOR RUFFLE CAKES

-2 cups (4 sticks) unsalted butter, softened -15 cups confectioners’ sugar -1 cup milk -4 teaspoons crushed vanilla bean extract (you can also use pure vanilla extract) -2 drops of light pink gel dye (or color of choice) to dye the frosting. 

1. Beat butter with hand mixer for 3 minutes until fluffy.
2. Add vanilla extract, and beat until incorporated.
3. Add powdered sugar and milk, alternating 1 cup at a time. Mix until frosting is fluffy with medium peaks.
4. To decorate, place cake on a rotating stand. Fill each layer of your cake with butter cream.
5. Add a number 103 tip to your pastry bag, and fill half of your bag with frosting.
6. While holding your pastry bag vertically, make sure the slot of your tip levels perpendicular to your cake.  Use a quick back-and-forth motion at least 1-inch wide to make ruffles, pulling tip up the side.
7. When you reach the top of your cake, turn the cake stand very slowly while piping a circular ruffle design over the top of the cake.

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