Creamy Butter Icing
This recipe makes 67 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 66 |
| pro | 0 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 0 g |
| chol | 12 mg |
| sodium | 30 mg |
| % RDI: | - |
| vit A | 4 |
This is perfect for decorating any kind of cake because it tints well and spreads and pipes smoothly. You can vary the flavour with almond, maple, rum, coconut or peppermint extract.
Ingredients
- 1 cup butter, softened
- 5 cups icing sugar
- 2/3 cup whipping cream
- 2 tsp vanilla
Preparation
In bowl, beat butter until light; gradually beat in sugar and cream, making 3 additions of sugar and 2 of cream. Beat in vanilla. (Make-ahead: Cover and refrigerate for up to 3 days; beat to use.)
Source : Canadian Living Magazine: July 2006
- Keywords : Butter; Sugar; Make-Ahead;
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