This toffee buttercream pairs wonderfully with our Apricot-Walnut Cakes
Makes 2 Cups
2 tablespoons toffee bits*
1 cup salted butter, softened
4 cups confectioners’ sugar
2 tablespoons plus 1 teaspoon whole milk
• Place toffee bits in a heavy-duty resealable plastic bag. Using a meat mallet or rolling pin, smash toffee into very fine bits. Set aside.
• In a mixing bowl, combine butter, confectioners’ sugar, and milk. Beat at low speed with an electric mixer until ingredients are incorporated, scraping down sides of bowl as needed. Increase speed to high, beating until frosting is smooth and creamy. (If mixture seems dry, add more milk, 1 teaspoon at a time, to create a smooth and fluffy frosting.) Add toffee bits, beating to combine.
*We used Heath Bits ’O Brickle Toffee Bits.
MAKE-AHEAD TIP: Unfrosted cake squares and buttercream may be made a day in advance. Store cake squares at room temperature in an airtight container. Refrigerate buttercream in an airtight container. Let it come to room temperature before using.