Confectioners' Frosting Recipe & Photo

his is a great frosting to use when filling and frosting butter cakes and cupcakes. Make sure the baked good has cooled before frosting or the frosting will melt and won't adhere to the cake properly. Once frosted, cover the baked good to prevent the icing from becoming hard.

In an electric mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add l or 2 tablespoons more milk if too dry. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator for up to 2 weeks. Re-whip before using.

Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

To make a Chocolate Frosting prepare the above recipe but beat into finished icing four (4) ounces (120 grams) unsweetened chocolate (melted), plus 1 tablespoon milk.

This recipe makes enough icing to frost one 8- or 9- inch (20 - 23 cm) cake.

Recipe:

4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted

1 cup (226 grams) unsalted butter, room temperature

1 1/2 teaspoons pure vanilla extract

3 tablespoons milk or light cream

Assorted food colors (if desired)

Note: For a softer and fluffier frosting use a combination of 1/2 cup (113 grams) unsalted butter and 1/2 cup shortening

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