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Kathryn Smith

Kathryn Smith
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Yield: Makes enough for two 9-inch layers or 3 dozen cupcakes.

Another vanilla frosting -- this one a buttercream. It has nice flavor and spreads easily.

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  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 pound confectioners' sugar
  • 3 to 4 tablespoons milk


Cream butter with vanilla. Add salt. Gradually add confectioners' sugar, beating thoroughly after each addition. Stir in milk and beat until frosting is the right consistency for spreading.
Updated Wednesday, October 3rd, 2007

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