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Tory Zimmerman/The Globe and Mail

This quick and easy buttercream frosting, perfect for icing ice cakes and cupcakes.

This quantity this recipe yields should be enough to ice a 13 x 9 inch cake or two 8-inch layers.

Servings: Makes about two cups of icing

Vanilla frosting

1/3 cup softened butter (at room temperature)

3 cups icing sugar

1 teaspoon real vanilla

3 tablespoons milk (you may need more)

Chocolate frosting

2 ounces melted unsweetened chocolate


Using a mixer, mix butter it with 1 cup sugar and then gradually add the rest of the sugar 1 cup at a time. Add vanilla and milk. Use as much milk as you need to get a nice spreading consistency.

If you make the icing in advance and refrigerate it, let it come to room temperature before trying to spread it.

For chocolate frosting: Mix two ounces melted unsweetened chococlate into the icing. You can use 1 cup less sugar for a less dense icing.

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