Butter Cream Frosting I


  • ½ cup butter, softened
  • ⅛ teaspoon salt
  • 4 cups confectioners’ sugar
  • 2egg yolk, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • Directions

  • Step 1

    Cream butter until soft.Add salt and part of sugar gradually, blending after each addition.Then add egg yolks and vanilla; blend well.Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth.Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.


  • Cook's Note:

    If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.

    Editor's Note:

    This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

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