INGREDIENTS
1 cup (2 sticks) unsalted butter, softened
8 cups confectioners’ sugar
½ cup milk
2 teaspoons vanilla extract
Food coloring (optional)
PREPARATION
- Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.
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