From the Kitchen of Samantha ~ mother of Desmond
Ingredients
1 1/2 cups confectioners’ sugar (add a bit at a time until it reaches your preferred consistency)
1/2 cups butter (room temperature)
2 teaspoons vanilla bean paste (add more to taste if desired)
1 tablespoon milk
Preparation
1. Mix together sugar and butter until they are blended and creamy.
2. Add vanilla bean paste and milk and continue to beat for another minute. If desired, add more vanilla bean paste to taste, or more confectioners’ sugar to make it stiffer.
For a great cupcake to go with this icing see Root Beer Float Cupcake
(Originally published in the March '09 Newsletter)
