Kathryn Smith's Buttercream Frosting


6 tablespoons butter or margarine, softened
1 teaspoon vanilla
1/8 teaspoon salt
1 pound confectioners' sugar
3 to 4 tablespoons milk


Cream butter with vanilla. Add salt. Gradually add confectioners’ sugar, beating thoroughly after each addition. Stir in milk and beat until frosting is the right consistency for spreading.


Makes enough for two 9-inch layers or 3 dozen cupcakes.

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