Recipe by foodiequeen
Adapted from http://decadenze.com/
Top Review by yayakatz2
I made this with margarine and almond milk to make it dairy-free and it didn't work very well. The margarine separated itself from the sugar and it just wasn't good. That might have been my fault for the substitution, though. It was kind of gross because all I tasted was margarine.
- 118.29 ml butter
- 946.36 ml icing sugar, add gradually and sparingly
- 59.14 ml milk
- 4.92 ml vanilla extract