Vanilla Buttercream Icing
This recipe makes 36 2 tbsp (25 mL) servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp (25 mL): about | - |
| cal | 139 |
| pro | 0 |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 18 g |
| fibre | 0 g |
| chol | 25 mg |
| sodium | 66 mg |
| % RDI: | - |
| vit A | 7 |
Creamy, light and perfectly sweetened, our melt-in-your-mouth buttercream icing will give any cupcake or cake that magical final touch. Try it out on different flavours - from lemon curd to red velvet - and discover how well this icing complements any dessert.
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.)
Source : Canadian Living Magazine: April 2003
- Keywords : Butter; Sugar; Make-Ahead;
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