Buttercream Frosting (egg- & soy-free)
2 cups butter, softened
8 cups confectioners' sugar
1/2 tsp. salt (I think I omitted this)
2 tsp. vanilla extract
1 cup evaporated milk
1. In a mixing bowl, cream butter until fluffy. Add confectioners' sugar and continue creaming until well blended.
2. Add salt, vanilla and 6 oz whipping cream. Blend on low speed until moistened. Add additional 2 oz whipping cream if necessary. Beat at high speed until frosting is fluffy.
Note: I used 6 oz of evaporated milk. The frosting was thin, so I added extra confections' sugar. The frosting did firm up in the fridge overnight. This makes a lot of frosting. I probably could have frosted 2-3 cakes!
Pairs Well With
I frosted the Plain Eggless Cake using this recipe.