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.