Vanilla Buttercream Icing
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This icing turns cupcakes into works of art.
This recipe makes 36 2 tbsp (25 mL) servings
| Nutritional Info | |
|---|---|
| Per 2 tbsp (25 mL): about | - |
| cal | 139 |
| pro | trace |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 18 g |
| fibre | 0 g |
| chol | 25 mg |
| sodium | 66 mg |
| % RDI: | - |
| vit A | 7% |
Ingredients
-
1 cup butter, softened
5 cups sifted icing sugar
1/2 cup whipping cream
1/2 tsp vanilla
Preparation:
In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.)
Tags:
Source:
Canadian Living Magazine: April 2003
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