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Butter Cream Frosting

Mormon.Cook's picture
Ingredients
  Butter 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Powdered sugar 1 Pound
  Egg yolks 2
  Whole egg 1
  Vanilla 1 Teaspoon
  Milk 2 Tablespoon
Directions

Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes enough to frost tops and sides of three 8-inch or two 9-inch layers, two 9X9X2-inch square cakes, one 13X9X2-inch cake, or the tops of 3 dozen cupcakes. Or egg may be eliminated and milk increased slightly.

Recipe Summary

Cuisine: 
American
Servings: 
2

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