I need a recipe for a small batch of butter cream icing. All I need it for is to put it in between a cake and fondant. If you think butter cream frosting is better than just give me that recipe. And can you include measurements.
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. Enjoy!
**Someone emailed me wanting to know what tool I use to sift the powdered sugar. I just buy a round metal mesh strainer available at any grocery store and use a spoon to stir the sugar against the metal mesh. Hope this helps