Apricot Brandy Buttercream
|Butter/Margarine||1 Cup (16 tbs) (2 Sticks)|
|10x confectioners sugar||2 Pound, sifted (2 Packages, 1 Pound Each)|
|Apricot brandy||1⁄4 Cup (4 tbs)|
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.
Serving size: Complete recipe
Calories 5411 Calories from Fat 1617
% Daily Value*
Total Fat 184 g283%
Saturated Fat 116.4 g582.1%
Trans Fat 0 g
Cholesterol 488.3 mg162.8%
Sodium 298.6 mg12.4%
Total Carbohydrates 910 g303.3%
Dietary Fiber 0 g
Sugars 879.7 g
Protein 3 g6.7%
Vitamin A 113.4% Vitamin C
Calcium 10.5% Iron 0.34%
*Based on a 2000 Calorie diet