Too much buttercream is sometimes too much of a good thing...

That’s why we like this recipe, which produces a restrained amount of buttercream that fills neatly but doesn’t overwhelm a delicate buttermilk feather cake. Makes enough to fill a 9-inch cake.


  • 6 tablespoons (¾ stick) unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 2 tablespoons whipping cream
  • 1 tablespoon brandy
  • Pinch of salt


  1. In a bowl, with an electric mixer on medium speed, cream together the butter and sugar until smooth. Beat in the whipping cream and brandy. Taste. Beat in a pinch of salt, if needed.
  2. Use immediately for Buttermilk Feather Cake with Nutmeg or cover and refrigerate for up to 1 day. Return to room temperature before using.


From Great Get-Togethers: Casual Gatherings and Elegant Parties at Home by Anna Post and Lizzie Post