In order for miniature models to be made with cream, the cream needs to be of the right consistency. I like to use a vanilla buttercream frosting. Others might prefer to use a Swiss, Italian, or French buttercream that also uses eggs. But this buttercream is versatile, easy, light and fluffy. You can also add other flavors to the recipe.
To make the buttercream frosting, just soften 1 cup of unsalted butter and combine it with 3 to 4 cups of powdered sugar (not cane sugar), ¼ teaspoon salt, 1 tablespoon of vanilla and up to 4 tablespoons of heavy cream, half and half or milk. You then just spread, shape or pipe the frosting onto your cakes or cupcakes and enjoy! You can make all kinds of different shapes by using different size and type piping tips
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