Master Recipe

Vanilla Decorating Frosting

NOTE: This frosting contains more sugar than the Vanilla Buttercream, making it firmer and better suited to piping through a pastry bag. The lemon juice is added to help cut the sweetness. This recipe yields about four cups, enough for elaborate designs on a standard two-layer cake. See figures 28–33 for information on how to assemble and fill a pastry bag. See chapter 6 for decorating ideas. To vary the flavorings in the frosting, see suggestions.

  1¹/₂    cups (3 sticks) unsalted butter, softened but still firm

  6    cups confectioners' sugar, sifted

  2¹/₂    tablespoons vanilla extract

  1¹/₂    tablespoons milk

  ³/₄    teaspoon lemon juice

     Pinch salt