Fabulous! I was looking for an all-butter frosting recipe and this will be my new go-to icing. Light, but very flavorful. Do use the full amount of a good quality vanilla -- you won't be sorry! I scaled the recipe to make 32 servings so I could use a full pound of butter and a full 2 pounds of powdered sugar (didn't bother sifting and didn't have any lumpiness), just scaled back on the amount of milk a bit. I had plenty to frost a 9" layer cake, 12 cupcakes, and a 5" cake and still had leftovers with that amount.
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