- 3 cups icing sugar
- 1 cup butter
- 1 tsp vanilla extract
- 1-2 tbsp whipping cream
- In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
*Note: Double this recipe if you are icing the entire cake!! You will need almost all of the icing.
Ice the top of the bottom layer and then fill a piping bag with some of the icing and pipe a "barrier" around the edge of the cake layer. This will hold in the filling so it doesn't ooze out of the cake when you top it with the next layer. See my photo below for an example:
To make the filling, combine any scraps trimmed off the cake (crumble them up) with cherry pie filling (about 1/2 of the recipe). Spoon this onto the bottom layer inside of the buttercream barrier. Then top with the top layer and ice the entire cake with a thin layer of the buttercream (Called a crumb layer). This will fill in any gaps and collect up any crumbs of chocolate cake so they don't get in your final layer of icing. Place in the fridge for about 20-30 minutes to firm up.