|2 cups||(500 ml)||butter|
|8 cups||(1 kg)||icing sugar|
|2 tsp||(10 ml)||vanilla (or flavouring of your choice)|
|2-4 tbsp||(30-60 ml)||10% cream (or half and half)|
- Using a stand mixer, or hand mixer, cream the butter.
- With the mixer on its lowest speed, slowly add the icing sugar, vanilla, and 2 tablespoons of cream. Gradually add more cream until you get a consistency that is smooth and spreadable. If the icing is too thick, beat in more cream a few drops at a time. If the icing becomes too thin, add more icing sugar.