White Buttercream Icing
This icing works great for both cupcakes and cakes. Add a little food coloring to jazz it up!
Servings: 24 cupcakes (icing only)
Ingredients
- One 16-ounce package powdered sugar
- 6 tablespoons (¾ a stick) butter, softened
- 3 to 4 tablespoons milk
- 1½ teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- In a medium bowl, with a mixer at low speed, beat all ingredients until the icing is smooth and of easy spreading consistency.
- To color pink, add a few drops of red food coloring, 3 for light pink, 6 or more for dark pink. Same goes for any other color (light to dark).
- Spread the icing onto cake or cupcakes (if you use a piping bag instead of spreading, you may not have enough to ice 24 cupcakes).
Nutrition
Serving: 1serving | Calories: 102kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 40mg | Potassium: 5mg | Sugar: 19g | Vitamin A: 96IU | Calcium: 4mg | Iron: 1mg