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Easy Buttercream Frosting

Photo by: Mark Shapiro
Comments: 0
 

Recipe

This sweet, creamy white icing works well on almost any cupcake. When kids scream for white frosting, this is your ticket. When the mood strikes, you can add a drop of food coloring to tint it almost any color of the rainbow.

Yield: Makes about 2 cups (500 mL), enough to frost 16 or more cupcakes

Ingredients

  • 3 cups (750 mL) confectioners sugar (icing sugar)
  • 1 cup (250 mL) unsalted butter, at room temperature
  • Pinch salt
  • 1 tsp (250 mL) vanilla

Directions

 

1. In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fluffy. Add vanilla, beating until frosting is smooth.

2. Spread icing on cooled cupcakes with a knife or transfer to a pastry bag and pipe decoratively over cupcakes.

Variation: Use vanilla paste instead of the vanilla extract.

Notes

This frosting is best made just before you’re ready to use it.


© 2005 Julie Hasson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 2 tablespoons frosting.

190kcal (10%)
4mg (0%)
0mg (0%)
97mcg RAE (3%)
4mg
0mg
0g
22g
0g
22g
31mg (10%)
20mg (1%)
7g (36%)
12g (18%)
0mg (0%)
 

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