Karen Sokol
This recipe frosts a 9" layer cake or a 13 X 9" cake. It is the one I use for frosting birthday cakes.
1/2 c. butter or margarine
Gradually add 3 c. confectioner’s sugar, creaming well
Blend in 1 unbeaten egg
1 tsp. vanilla
1 to 2 T. evaporated milk
Beat until spreading consistency, adding more milk or confectioners sugar as needed.
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