Creamy Vanilla Frosting
This frosting spreads and pipes smoothly. Make sure the butter is really soft so the frosting won't split when tinted.
Servings: 4 cups (1 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 ml) : about | - |
| cal | 85 |
| pro | trace |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 11 g |
| fibre | 0 g |
| chol | 13 mg |
| sodium | 27 mg |
| % RDI: | - |
| vit A | 4% |
-
1-1/4 cups (300 mL) butter, softened
6 cups (1.5 L) icing sugar
3/4 cup (175 mL) whipping cream
2 tsp (10 mL) vanilla
Preparation:
In large bowl, beat butter until fluffy. Alternately 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 24 hours; let come to room temperature and beat until smooth.)
Additional Information
- Tips
Disposable decorating (piping) bags and couplers make working with multiple colours of frostings easy. Look for both at cake decorating and craft supply stores.
Couplers are rings that fit around outside of piping bags so you can change tips without sticking hands inside sticky bag.
Strong, flexible and inexpensive Wilton disposable decorating bags fit standard tips and couplers so you can have several colours on the go at the same time.
In a pinch, cut small piece from corner of resealable plastic bag to stand in as a piping bag.
Source
Canadian Living Magazine: May 2008
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For more ideas on cooking with Real Cream, click here |
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