Creamy Butter Icing
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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.
Servings: 4 cups (1 L)
Ingredients:
| 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% |
Suggested Recipes
-
1 cup (250 mL) butter, softened
5 cups (1.25 L) icing sugar
2/3 cup (150 mL) whipping cream
2 tsp (10 mL) 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.)
Tags:
Source
Canadian Living Magazine: July 2006
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