Buttercream Frosting
I think I got this from Wilton back in the days when I did wedding cakes...excellent basic icing. I always use butter, not margarine, because the flavor is better and it's more consistent. Can be colored easily with paste or liquid color. This covers a jelly roll pan of banana bars, double the recipe for larger cakes.
1 stick butter, very soft
1/2 bag powdered sugar
1 tsp good vanilla
1 tbsp milk
Add butter to mixer and blend with the vanilla and milk. Add the powdered sugar and mix, add more milk if needed to thin it up a little.
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