"This makes enough buttercream to frost about 12 to 15 cupcakes. Double this recipe to frost a 8 or 9-inch two layer cake...."
INGREDIENTS
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ingredients:
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3 cups powdered sugar, sifted
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8 ounces (2 sticks or 1 cup) unsalted butter, at room temperature
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1/4 teaspoon fine salt
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2 teaspoons pure vanilla extract
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1 to 2 tablespoons cream