Whipped Butter Cream Icing

*You can use as little as 4 cups if you want to decrease sugar
Whipped Butter Cream Icing
Whipped Butter Cream Icing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup (2 sticks) butter, softened

  • 2

    teaspoons McCormick® Pure Vanilla Extract

  • 1

    teaspoon McCormick® Pure Almond Extract

  • 32

    ounces (8 cups) confectioners sugar, sifted*

  • 2

    tablespoons whole milk (you can use up to 1/2 cup if you need a loose, creamy consistency)

  • pinch salt

Directions

Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fuffy. (about 3 minutes) Add vanilla and almond extract. With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl. Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes) If frosting is too thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using

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