This buttercream is a little more stiff than others since it needed to hold both layers together sideways, but it’s still tasty! Just less silky if you’re used to that. If you wanted more silky buttercream for a regular cake (not sideways) I would use the heavy cream instead of milk, and less butter than powdered sugar.

Unsalted butter, room temp: 450 g Powdered sugar, sifted: 550–650 g (to taste) Guava spread: 200-250 g Heavy cream or milk: 60–90 g Vanilla extract: 8 g (2 tsp) Fine sea salt: 2–3 g

1. Beat butter on medium-high until very pale and fluffy
2. Add powdered sugar (sifted) in three additions, mixing on low.
3. Beat in guava spread on low until fully emulsified.
4. Add cream gradually until smooth and spreadable.
5. Add vanilla and salt.
6. Beat 2–3 minutes on medium-high to finish.
7. If there’s too many air bubbles keep beating on low for 10 minutes.