Vanilla Buttercream
- Yield: enough to frost a 9-inch 2 layer cake
Share This Recipe
- Yield: enough to frost a 9-inch 2 layer cake
Ingredients
6 tablespoons butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 8 tablespoons milk
Directions
- In a double boiler over hot water melt the butter. Remove from heat and allow to cool for 5 minutes. In an electric standing mixer add butter and confectioners' sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk, 1 tablespoon at a time, until it is a spreadable consistency. Beat again until fluffy -- adding more milk if necessary.
