Vanilla Frosting
By The Hummingbird Bakery Cookbook
Published on 10 April 2013
These frostings make enough to frost 12 cupcakes. To cover a cake (top and sides), double the recipes.Time and servings
10 minsTotal time
5 minsPrep time
5 minsCooking time
Ingredients
- 250 g of icing sugar, sifted
- 80 g of unsalted butter, at room temperature
- 25 ml of whole milk
- 2 drops of vanilla extract
Method
Step 1
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.Step 2
Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time.Step 3
Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.Step 4
The longer the frosting is beaten, the fluffier and lighter it becomes.