June 21, 2011

{get in my belly}- world's best icing

I made a three layer cake a few weeks back- WHOA! While making said cake, I realized that this was the first "traditional" cake I had ever made on my own. I've made old fashion sugar cream cakes, coffee cakes... but never a cake from a box. Blasphemy, I tell you.

Anywho, I decided to share with you my my mom's recipe for butter cream icing! It's amaaaazing.
Like how I blurred out the last name? All thanks to my part-time lover, Picassa. :)

  • 4 sticks of butter, softened (I like to let mine warm up on the stove, sometimes I microwave to speed along the process)
  • 2 lbs of confectioner sugar
  • 2 tsp vanilla (don't get imitation vanilla, people)
  • 3 tsp of milk (to start with)
Put all except for the confectioner sugar in a blender and mix until combined. Then, change the speed to SLOW on your blender and SLOWLY add the confectioner sugar. Don't forget the SLOW part, other wise you will end up with a thick coating of white, pillowy sugar on everything in your kitchen- including inside your nose, ears and eyeballs, to name just a few. Switch to SLOW people- trust me.

I digress.

Back to the recipe.

Add additional milk as needed to get the perfect consistency for icing. The result?
    Enough buttery goodness to make Paula Deen pee her pants.

    This icing couldn't be easier to make and I haven't found a soul who didn't like it. Plus, the color has just the slightest tint of yellow to make it pretty enough to not add food coloring to. Though I do like to add a few shakes of shimmery glitter sprinkles myself. :)

    This icing works great for any cake or cupcake... or to just keep in a bowl in the fridge when you need a spoonful of sinful goodness. Ahem.

    Happy baking!


  1. 4 sticks of butter...holy moley lady! It looks great, but I cannot duplicate until I am in the US due to the fact that I cannot find conf. sugar here. Ever tried to make icing with regular sugar? Ya, don't.

  2. YUMMY! Can't wait to try this the next time I need icing.


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