This recipe for Butter Cream Frosting, by Sharon Foreman, is from The Koeberlein Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 T. butter 1 lb. package powdered sugar (about 4-3/4 c.) about 1/4 c. light cream (I use milk) 1-1/2 t. vanilla
Cream butter. Gradually add about half of the sugar, blending well. Beat in 2 T. cream and vanilla. Gradually blend in remaining sugar. Add enough cream to make of spreading consistency. Leftover frosting keeps well in refrigerator.
Frosts 2 nine inch layer cakes or about 24 cupcakes.
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