Ingredients
- ½ cup butter or margarine, softened
- ⅛ teaspoon salt
- 4 cups confectionersí sugar
- 2 egg yolks, unbeaten
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
Method
Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 Ω cups or enough frosting to cover tops and sides of two 8 or 9 inch layers. Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 æ cups frosting
Categories
Desserts, Frostings and Icings
Keywords
Frosting, Dessert
Butter Cream Frosting. To import, drag image to your MacGourmet recipe box.