Easy Buttercream Icing
I know that everyone makes butter cream icing… but just in case someone needs help on how to make a great butter cream, this is how I make it. I base it on the Wilton recipe. It holds up really well to being spread or piped.
- 1 cup softened butter
- 4 cups icing sugar
- 2 tablespoons milk
- 1 teaspoon clear vanilla extract
In large bowl, cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.