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Use this White Confectioners' Sugar Icing recipe to decorate our White Sheet Cake.

Martha Stewart Living, January 2002

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Recipe Summary

Yield:
Makes enough for two 12-by-17-inch layers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until well combined. Add salt, vanilla, and milk, and beat until frosting is smooth and creamy. If icing seems too thick, add an additional tablespoon of milk. Use immediately, or refrigerate for up to 2 days. Bring to room temperature before frosting cake. Return to mixer until creamy if necessary.

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