Classic Butter Icing
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This classic is easy to tint with paste food colouring. Use a piping bag fitted with a star tip. If you like, top with coloured sprinkles.
Servings: 2-1/2 cups (625 mL), enough for 12 cupcakes
Ingredients:
| Nutritional Info | |
| Per cupcake: about | - |
| cal | 250 |
| pro | trace |
| total fat | 12 g |
| sat. fat | 7 g |
| carb | 38 g |
| fibre | 0 g |
| chol | 31 mg |
| sodium | 84 mg |
| potassium | 10 mg |
| % RDI: | - |
| calcium | 1% |
| vit A | 10% |
Suggested Recipes
-
3/4 cup (175 mL) butter, softened
3-3/4 cups (925 mL) icing sugar
3 tbsp (45 mL) milk
1-1/2 tsp (7 mL) vanilla
Preparation:
In bowl, beat butter until light; beat in sugar, 1/2 cup (125 mL) at a time. Beat in milk and vanilla.
Tags:
Source
Canadian Living Magazine: May 2009
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