Food
Kathryn Smith
By Yankee Magazine|Oct 03 2007|
Another vanilla frosting — this one a buttercream. It has nice flavor and spreads easily.
Yield
Makes enough for two 9-inch layers or 3 dozen cupcakes.
Ingredients
6 tablespoons butter or margarine, softened
1 teaspoon vanilla
1/8 teaspoon salt
1 pound confectioners’ sugar
3 to 4 tablespoons milk
Instructions
Cream butter with vanilla. Add salt. Gradually add confectioners’ sugar, beating thoroughly after each addition. Stir in milk and beat until frosting is the right consistency for spreading.
