Easy White Icing
Everyday Food, October 2003
Yield Makes 3 1/2 cups, enough for 12 standard cupcakes
- 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.
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