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Ingredients
- 1/2 cup (1 stick) softened butter
- One 8-ounce carton sour cream
- One 2-lb. bag powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
Details
Preparation
Step 1
In large mixing bowl, beat butter with mixer 30 seconds; beat in one carton of souor cream.
Gradually beat in one bag powdered sugar.
Beat in vanilla and milk.
Use at once or refrigerate up to 3 days.
Remover from refrigerator 30 minutes before using.
Frost cupcakes withi a knife or spoon frosting into large self-sealing plastic bag. Snip one corner of bag and squeeze to pipe onto cupcakes.
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