Prep 5 mins
Cook 0 mins
Adapted from http://decadenze.com/
- 1⁄2 cup butter
- 4 cups icing sugar, add gradually and sparingly
- 1⁄4 cup milk
- 1 teaspoon vanilla extract
- Combine all the ingredients in a large bowl and beat with an electric mixer for about 3-5 minutes, until frosting is creamy. (Add icing sugar gradually and sparingly).
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.
I loved the taste of this frosting. However, I could not get the consistency right for the life of me! I made two separate batches, the second batch turned out better using only 1/4 milk as stated in the recipe. The first batch I used 1/2 cup milk. The frosting looked pretty grainy. I used powdered sugar, maybe I should have used a finer blend or something.
As written, I found it to be a little too thick to spread. I added more milk to thin it down a bit and it was much better. I prefer my icing to have a stronger butter taste rather than being so sweet, so personally I think it would be better with about 2 more tablespoons of butter in it. It worked fairly well for icing the 12 Emergency Blender Cupcakes I made.