Whipped Butter Cream Icing
By RuthLouise
*You can use as little as 4 cups if you want to decrease sugar
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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
Details
Preparation
Step 1
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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