Okay, here's Wednesday's recipe for this week. You have all been asking for this recipe for thirty years and I decided I can't take it to the grave, so here it is: one very tasty easy icing recipe, guaranteed to be appreciated by one and all. Now, however, you will have no reason to beg for cupcakes from me!
I like this recipe as it is very easy and I am a no-fuss person when it comes to icing cupcakes, i.e. just slap it on and add sprinkles for distraction from the imperfections. Spending any more time than that around here is just a waste: 4 bites and those cupcakes are history with teenage boys.
Please, if I may kindly ask, do not substitute ingredients and call it my recipe. You can sub all you want, just don't call it my recipe, okay? Thanks.
Vanilla, Butter, and Cream Icing
1/3 cup of butter, room temperature
2 cups sifted confectioner's sugar
1/2 teaspoon pure vanilla extract
2 Tablespoons cream
Place butter in medium mixing bowl and beat until smooth. Add confectioner's sugar, one half cup at a time, alternating with the vanilla and the cream, until all ingredients are thoroughly mixed. Add food coloring as you desire.
You can add more cream or less confectioner's sugar to make a thinner icing to use as a glaze for a bundt cake or cinnamon rolls. You can add more confectioner's sugar to make a stiffer icing for sugar cookies or brownies.
This amount will frost one 8" round cake, a dozen cupcakes, or a pan of brownies. Leftover icing can be frozen or stored in the refrigerator for a few days and then just re-whipped when ready to use. Enjoy!
Okay, here's Wednesday's recipe for this week. You have all been asking for this recipe for thirty years and I decided I can't take it to the grave, so here it is: one very tasty easy icing recipe, guaranteed to be appreciated by one and all. Now, however, you will have no reason to beg for cupcakes from me!