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
1/3 cup softened butter (at room temperature)
3 cups icing sugar
1 teaspoon real vanilla
3 tablespoons milk (you may need more)
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.