Ingredients

• 1 cup salted butter
• 3 teaspoons vanilla ( in use 4 )
• 4 cups icing sugar
• 4-5 tablespoons of coffee cream 18% or greater ( i used skim milk - it is what i have. I used 5 but do 1 at a time until you get the consistency you want )

Directions

1. Beat the butter until it is light and creamy. If the butter is not creamy you can get lumps in the icing.

2. Add in the icing sugar.

3. Add in the cream or milk

4. Stiffer icing =less cream. Lighter icing=more cream.

5. Add the vanilla then keep mixing it until fluffy and thoroughly combined.

6. This frosting freezes well but may have to rebeat to get fluffy again. If you are making a 9×13 cake, double the recipe. this recipe did 24 cup cakes

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