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 evaporated milk. Blend on low speed until moistened. Add additional 2 oz evaporated milk 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!