Happy Birthday to me, turning a whopping 35 years old!!
In celebration, I am sharing a recipe for buttercream icing that I use often this time of year. All of my kids and myself have spring birthdays, so I use this one for decorating cupcakes or birthday cakes. I found it in an old Wilton cake decorating booklet and it is always a hit!
I would recommend actually decorating with it when it’s a little bit chilled. This is from a batch of cupcakes I just did for my daughter’s class (Her birthday is the day after mine).
These blue frosted ones are from my son Andrew’s 10th birthday party, which was this past weekend.
I may be getting a little birthday-ed out.
The recipe is fairly simple. Not the healthiest, but extremely tasty!
1/2 cup butter
1/2 cup shortening
1 tsp vanilla
1/8 tsp salt
1 lb. (@4 cups) confectioner’s sugar
3 TB milk
Cream butter and shortening together. Add in vanilla and salt. Follow with confectioner’s sugar, adding in 1 cup at a time. Finally, add milk and beat until fluffy. Add food coloring if desired. Store in refrigerator when not in use. Makes 3 cups of icing.