Betty Eckerl Miller's Butter Cream Icing

Robin Dotson
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Butter Cream Icing

1 lb. confectioners' sugar, divided
1/4 lb. butter or margarine, at room temperature
1/8 tsp. salt
1 tsp. vanilla extract
3 - 4 Tbsp. milk

Cream one-third of the sugar with the butter or margarine and the salt in a large mixing bowl. Blend the vanilla extract, 2 Tbsp. milk and the remaining sugar into the mixture. Gradually stir the remainder of the milk into the icing until the desired spreading consistency is reached.
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