Homemade frosting is the best. Yes, there are canned frostings that are pretty spectacular too…but nothing beats my recipe. By the way, there is a difference between “frosting” and “icing” and yes, I had to “google” it to find that out. I am slowly learning the correct terms to use with baking and cooking.
Ingredients:
- 1 stick of Butter (1/2 cup) at room temperature
- 2 cups Powdered Sugar (sifted)
- 2 tsp Vanilla Extract
- 2-4 tbs Milk (Skim Milk works great!)
In a large bowl, mix together the Butter and 1 cup of the Sugar. Add 2 tbs of Milk and the rest of the Sugar. Add the Vanilla Extract. Add an additional 2 tbs of Milk if you need it to be a little more creamy. Mix well until there are no lumps. Add to any “cooled” cake or cupcake. May be refrigerated for up to 1 week. This is also fantastic to use with cinnamon rolls.
