1 c. butter, softened (no substitutes)
6 c. icing sugar (“confectioners” or “powdered” sugar)
½ c. half-and-half or light cream
1 tbsp. white vanilla extract (see Note)
In a large bowl with electric mixer at low speed, beat butter, adding sugar and cream slowly until fully mixed. Increase speed to medium, beating until fully mixed and fluffy. Yields enough frosting for top, middle layer, and sides of 9-in. cake, two 9x13-in. cakes, or about 3 dozen cupcakes. This frosting freezes well for several months.
Note: For my Banana-Rum Party Cake, I substituted 2 tsp. banana extract and 1 tsp. white vanilla extract for the vanilla this recipe calls for. This soft, lovely icing should be chilled after you’ve iced your cake. To use it for piping or other decorations, add slightly more icing sugar and/or refrigerate it before use.
|Add icing sugar to butter slowly, beating between additions|
|Add cream equally slowly, continuing to beat|
|Mix well for several minutes, scraping down sides of bowl|
|Begin frosting sides of cake, quickly at first |
and then more carefully
|Frosting now covers all sides of cake|
|Frost the top and inside the "tube" or center depression|
|The finished cake is moist, sky high, and nicely frosted|
Wipe plate with clean, damp cloth around cake's edge. I forgot!