White Buttercream Icing

A classic White Buttercream Icing recipe (tinted pink!):


White Buttercream Icing

Yield: Enough to ice 24 cupcakes

Prep Time: 10 min


One 16-ounce package powdered sugar
6 tablespoons butter (3/4 stick), softened
3 to 4 tablespoons milk
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt


In a medium bowl, with mixer at low speed, beat all ingredients until the icing is smooth and of easy spreading consistency. Add a few drops of red food coloring, 3 for light pink, 6 or more for dark pink. Use to spread on cakes or cupcakes (if you use a piping bag, you may not have enough to ice 24 cupcakes).

SOURCE: RecipeGirl.com

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