Makes 3 – 3.5 cups
Directions:
1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
3-4 cups confectioners (powdered) sugar
1/2 teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy cream
Instructions:
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. Enjoy!
1 comments:
Well Erin, I think sooner or later we'll all have a cooking disaster. This story reminded me of my frosting flop a few weeks ago when I used regular Granulated Sugar instead of Confectioner's Sugar for my perfectly moist, perfectly flavored, Red Velvet Cake. My frosting tasted like you were eating sand. GROSS! But, I will never make the same mistake twice!!! :)I want to try these cupcakes on your round two trial! I bet they'll be perfect!
~Mandy
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