This is a basic confectioners' sugar frosting. Because North American confectioners' sugar contains corn starch, this has a slightly gritty texture, and with no stabilizer the emulusion isn't completely stable. Therefore I usually use other frosting recipes, but sometimes circumstances warrant the simplicty of this one. The different variations are interchangeable, so this is a very flexible base recipe.
Ingredients
- 225 g (1 cup) butter, at room temperature
- 750 g (6 cups) (approximately) confectioners' sugar
- 1 g (1/4 tsp) salt
- 1/4 cup (approximately) milk
- 2 g (1 tsp) vanilla extract
Steps
- Cream butter well.
- Add remaining ingredients. Stir together until no dry sugar remains.
- Beat until light and fluffy, about 5 minutes.
- Correct thickness by adding more sugar or milk if needed.
Variation: Fruit frosting
Steps
- Use concentrate juice or fruit purée in place of the milk.
Variation: Liqueur frosting
Steps
- Use 6 g (1 tbs) flavoured liqueur in place of the vanilla extract.
Variation: Vegan frosting
Steps
- Use shortening in place of butter, and vegan milk or water in place of the milk.