Buttercream Frosting

 
Every year, I make at least one cake a month. During Lent, I make about 20 cakes for Church. One thing I can't live without on my cake, is buttercream frosting. Not the thick, too sweet kind you get at the local bakery, but the light, fluffy, airy kind, with just enough sweet to be yummy!

Prep Time	Cook Time	Ready In
7 min	0 min	7 min

Servings	Calories	Fat	Carbs	Protein
24	121	4	20	0

Cost of frosting, $1.66 (makes enough to frost a 2 layer cake)
So without further ado, here's what you'll need:

• 1/2 cup butter, softened
• 1/8 teaspoon salt
• 4 cups confectioners' sugar
• 2 egg yolk, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons half and half or milk

Now, if you want all white frosting, you're going to need to use the egg whites instead of the yolks.

And here's what you'll do:

1. Cream butter until soft.
2. Add salt and part of sugar gradually, blending after each addition.
3. Then add egg yolks and vanilla; blend well.
4. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth.
5. Mix on high speed for 3 minutes.  Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.