Time: 10 minutes
Makes enough filling and frosting for one 9-inch layer cake, or two dozen cupcakes.
Ingredients
# 8 tablespoons ( 1 stick) of unsalted butter, softened
# 4 cups of confectioners’ sugar
# 6 tablespoons of cream or milk, plus a little more if needed
# 2 teaspoons vanilla extract
METHOD
# Use a fork or electric mixer to cream the butter.
# Gradually work in the sugar, alternating with the cream and beating well after each addition.
# Stir in the vanilla. If the frosting is too thick to spread, add a little more cream, one teaspoon at a time. If it is too thin ( unlikely, but possible, especially after the
addition of lemon or orange juice for variation) refrigerate ; it will thicken as the butter hardens.
# You can reduce the amount of sugar being used in case you want it to be a little less on calories. Also, to avoid the melting of the frosting you can refrigerate
the cake for an hour or so , or overnight depending on your level of paranoia
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RandomFor those who love cooking, check out this book for mouth watering recipes that I'm sure you'll love. The recipes are not totally mine. This book is a compilation of what I watch on Food Channel and my own researches. Don't be afraid to venture and...
