Great recipe, thanks! Took me all these years to find this kind of frosting. I always thought cream cheese frosting was the way to go and also always failed at it -- like soup, melting, too sweet, various methods to try and fix it. Sigh. Anyway, for this recipe, I only used a teaspoon of extract. To compensate, I added a tad bit of vanilla sugar. Also, didn't have a sifter so ran powdered sugar through small metal strainer with spoon. Oops yeah, I also doubled the butter to 1 cup. Turned out perfectly! My daughter and her school friends scarfed them down. I am STILL trying to resist the very few leftovers. :) Generously covered 24 cupcakes by doubling butter and it was gorgeous, very professional frosting like.
p.s Only put 4 stars because I had to change it to really love it. Good basics though -- thanks!
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Great recipe, thanks! Took me all these years to find this kind of frosting. I always thought...