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Apricot Brandy Buttercream

Ingredients
  Butter/Margarine 1 Cup (16 tbs) (2 Sticks)
  10x confectioners sugar 2 Pound, sifted (2 Packages, 1 Pound Each)
  Salt 1 Pinch
  Milk 3 Tablespoon
  Apricot brandy 1⁄4 Cup (4 tbs)
Directions

1. Beat the butter or margarine in a large bowl with an electric mixer at medium speed until soft.
2. Beat in the 10 X sugar, part at a time, and the salt until the mixture is crumbly and all of the sugar has been added.
3. Add the milk and the brandy. Beat until the mixture is smooth and spreadable, adding additional milk, if necessary. Keep the bowl covered with dampened paper toweling while frosting the cake.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Beating
Ingredient: 
Butter
Preparation Time: 
10 Minutes

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