Easy French Buttercream Frosting
I have been making this frosting for years. It came with a spice cake recipe, and it suits any occasion calling for a white icing. Heed the warnings about the raw egg, however.
- 1/2 c
- butter, softened
- 1 tsp
- vanilla extract
- 1 lb
- powdered sugar, sifted
- 2 - 3 Tbsp
1In small mixer bowl, cream butter, egg and vanilla. Gradually beat in sugar. Add enough milk to make a frosting of good spreading consistency.
2Makes enough frosting for an 8 or 9 inch layer cake, or 24 cupcakes.
3Be sure to refrigerate any leftover frosting or frosted cakes because of the raw egg in the frosting.