A great, stiff frosting to use for cupcake bouquets. This is a sweet, crusting frosting that will hold its shape. Best paired with heavier cake batters, like my Cupcake Bouquet Recipe / Pound Cake.
- 1 pound butter, room temperature
- 1 kilo bag or 2 pound bag of powdered sugar
- 1 tbsp vanilla (preferably clear)
- 1-2 tbsp milk (only if the icing is too stiff)
With a paddle attachment, beat butter on high for roughly 5 minutes till very pale, almost white. Add 1/2 the sugar and mix on low till incorporated, then on high for 1 minute. Add the second 1/2 of sugar and mix on low until incorporated, then on high for 1 minute. Add vanilla and mix till incorporated. It the icing is too stiff you can add 1 – 2 tbsp of milk and mix till incorporated.