Easy White Icing
This simple recipe yields a foolproof icing for cakes and cupcakes.
- Yield: Makes 3 1/2 cups, enough for 12 standard cupcakes
Source: Everyday Food, October 2003
- 1 1/2 sticks unsalted butter, softened
- 1 pound (3 2/3 cups) confectioners' sugar
- 1 to 2 tablespoons milk (optional)
In a mixing bowl, cream butter until smooth.
Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.