Buttercream Icing


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Member since 2010
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Serves | Prep Time | Cook Time

Why I Love This Recipe

Buttercream icing is my preferred icing to use when decorating cakes. I love how it oxidizes out the outside and stays creamy on the inside.


Ingredients You'll Need

1 lb. Unsalted sweet cream butter (softened)
8 c. powdered sugar
1 tsp. Madagascan bourbon vanilla
1/4 c. milk or cream


Directions

Cream butter.


Add powdered sugar one cup at a time


Add milk one tablespoon at a time until you get the consistency you want.


Add vanilla.


If you're not going to use it right away cover with a damp papertowel or plastic wrap.


To store overnight, I recommend vacuum-sealing it and refrigerating it.


Let sit out for a few hours before use after refrigerating.


For cream cheese frosting substitute 2 - 8oz blocks of cream cheese. Do not use low fat or fat-free cream cheese


Questions, Comments & Reviews



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