This simple recipe can be used to ice cupcakes and to sandwich cake layers together.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|8 tbsp butter, at room temperature||1 tsp pure vanilla extract|
|3 tbsp whole milk, as needed||3 1/2 cups confectioner's sugar|
Beat the butter, 2 tbsp milk, and the vanilla in a large bowl with an electric mixer until smooth.
With the mixer on low speed, gradually add the confectioner’s sugar, beating until the frosting is spreadable. If the frosting is too stiff, add the remaining milk.
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