Easy French Buttercream Frosting
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powdered sugar, sifted
In small mixer bowl, cream butter, egg and vanilla. Gradually beat in sugar. Add enough milk to make a frosting of good spreading consistency.
Makes enough frosting for an 8 or 9 inch layer cake, or 24 cupcakes.
Be sure to refrigerate any leftover frosting or frosted cakes because of the raw egg in the frosting.