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Uploaded on Oct 29, 2009
Betty demonstrates how to make her easy and fantastic Buttercream Frosting. This will be demonstrated as a frosting for cookies, but it is appropriate for cakes, cupcakes, cookies, muffins, doughnuts, and just about anything you like spread with a sweet and delicious topping!
16 oz. package confectioners sugar ½ cup butter, softened 3 tablespoons milk 2 teaspoons vanilla extract
Use an electric mixer on low speed to beat 16 oz. confectioners sugar, ½ cup butter, 3 tablespoons milk, and 2 teaspoons vanilla until well blended and smooth. If the frosting is too thick, add a small amount of milk. If it is not thick enough, add more confectioners sugar. When it is of spreading consistency, it is ready to use. You may refrigerate it until later. When you remove it from the refrigerator, let it stand until it reaches room temperature for easiest handling. This recipe will make approximately 2 ½ cups of frosting.