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2½ cups
Easy
By Flo Braker
Published 1984
Milk gives this frosting a richer, more satiny texture than classic buttercream. It is easy to work with and easy to use after refrigeration.
Remove the butter from the refrigerator in enough time for it to reach room temperature. It should be pliable but not melting soft. (If the butter is too firm, it’s difficult to create an emulsion.) If the butter weeps with droplets of water on its surface, wrap or pat it with a towel to remove or blot excess moisture.