Vanilla Fudge Frosting
|Sugar||2 1⁄4 Cup (36 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Butter||1 1⁄2 Tablespoon|
|Vanilla extract||3⁄4 Teaspoon|
Combine the sugar, milk, cream of tartar, and salt in a 2 quart saucepan.
Stir over low heat until sugar is dissolved.
Increase heat and bring mixture to boiling.
Set candy thermometer in place.
Cook, stirring occasionally, to 234Â°F (soft-ball stage).
Using a pastry brush dipped in water, wash down crystals from sides of saucepan from time to time during cooking.
Remove from heat.
Set aside to cool to 110Â°F, or until just cool enough to hold pan on palm of hand.
Do not stir.
When cooled, blend in butter and extract.
Mix in enough cream for spreading consistency.