Buttercream icing is the most divine cake icing, in my opinion. Butter and cream – what could be better, right? (Commercial brands call this confection “frosting,” but I’ve never in all my born days heard anyone call it “frosting.” Have you?)
This recipe will ice two 8- or 9-inch layers.
- 6 T butter
- 1 1-lb box powdered sugar (4 3/4 cups)
- about 1/4 c light cream
- 1 1/2 t vanilla
Cream butter and half the sugar, blending well.
Beat in 2 T cream and vanilla.
Gradually blend in remaining sugar. Add enough cream (1 T at a time) to make it of spreading consistency.
For chocolat buttercream icing, add 6 T powdered cocoa and blend.
Hold onto your hats because tomorrow we are going to use this on a
Devil’s Food Cake from scratch.
when you say T what are you talking about?
A capital “T” is tablespooon. A lowercase “t” is teaspoon. Sorry I didn’t make that clear, Ashley – that’s just the way I learned to abbreviate measurements in a recipe. Lowercase “c” is cup, etc.
Oh my goodness! I think I am in love! It looks so easy, too, I love that. Thanks for sharing this great recipe! xx
You’re welcome, Karen. (It’s the only icing I make – no need to make any other because it doesn’t get any better than this!) ❤