Cake Class - Butter Cream icing with Real Butter

This is the recipe I use at home. It is my recipe and it will work just fine for decorating. You will need to adjust the consistency to decorate: to stiffen it add Pure Can Confectioners sugar, to thin it add a little milk. This one must be refrigerated and will only last a few days in the Refrigerator. Do not use this one in class it will melt!

Butter Cream Icing Recipe

6 Tablespoons butter

4 ½ to 4 ¾ cups pure cane powdered (confectioners) sugar

1 Tbsp Meringue powder

¼ Cup milk

1 ½ tsp vanilla

In a small bowl beat butter until light and fluffy, gradually add about half the powdered sugar and meringue powder mixing well. Add the milk and vanilla and mix. Then add remaining powdered sugar. If consistency is too thick add more milk & mix, if it is too thin add more powdered sugar and mix until you have the right consistency. This will make 2 1/2 cups of icing.