In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again, at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes.
If desired, divide the frosting into smaller batches and color with food coloring.
Spread the frosting on cooled cupcakes while at room temperature. Refrigerate any leftover frosting, but be sure to let it come back to room temperature before using. Re-whip the frosting to make it fluffy again.
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 72 Servings|
|Calories from Fat: 46 (39%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 13.6mg||4 %|
|Sodium 0.9mg||0 %|
|Potassium 2.3mg||0 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 18.9g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 119
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