Whether you're decorating cupcakes or a full-size cake, this rich butter icing is a workhorse and much simpler to make than a classic buttercream icing. It's an absolute favourite in The Test Kitchen.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2012
Ingredients
Method
In bowl, beat butter until light; beat in sugar, ½ cup at a time. Beat in cream and vanilla until smooth.Nutritional facts Per about
- Fibre 0 g
- Sodium 94 mg
- Sugars 33 g
- Protein trace
- Calories 258.0
- Total fat 14 g
- Potassium 8 mg
- Cholesterol 39 mg
- Saturated fat 9 g
- Total carbohydrate 34 g
%RDI
- Calcium 1.0
- Vitamin A 13.0
