Published by Stewart, Tabori & Chang
This is classic American-style icing, very popular at bake sales for the past fifty years. It’s a little denser and sweeter than Swiss Meringue Buttercream. It’s quick to whip up, and probably the most popular type of icing in this country.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Five Ingredients or LessYes
Taste and Texturebuttery, creamy, sweet
- 4 tablespoons unsalted butter, at room temperature
- 1 one-pound box (about 4 cups) confectioners’ sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 2 to 4 tablespoons milk
Using a hand-held electric mixer or a standing mixer fitted with a paddle attachment, cream the butter until fluffy, about 2 minutes.
On low speed, gradually beat in the confectioners’ sugar. Add the salt and vanilla. Beat in 2 tablespoons of the milk, adding more milk if needed to reach spreading consistency. Cover the surface of the icing with plastic wrap until you’re ready to frost the cupcakes.
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