Butterycream Icing

mmmmm mmmm. This is one of my favorites. Whenever I am making it my husband can't help but drag his finger through the mixing bowl as he walks through the kitchen. It took me a while to come up with the perfect recipe for butter cream icing. Every recipe I tried either had too much lard or too much powdered sugar. This personal concoction has the perfect mix of sweet and creamy. It's a little more work than your standard but soooo worth it. Just ask Sargent Pitney and he will tell you.


Butterycream Icing

1/2 cup milk
3/4 cup regular sugar
2 tsp vanilla
1/2 tsp lemon juice
1 tsp flour
2 1/2 cups unsalted butter
4-6 cups powdered sugar


heat milk till steaming, not burnt. Mix in sugar and nuke it again until you have a thick simple syrup. Add vanilla lemon juice (or almond flavor) and flour. Whisk it all together really well. Let the liquid cool while you prepare the other ingredients(stick it in the freezer for you impatient people).

beat soft butter on high until fluffy and white (at least 5 min. you don't want to cut corners on this one)
when your liquid mixture is cool pour in through a mesh strainer into the butter. Whip it up!
Add powdered sugar a cup at a time. Taste it as you go so that you are sure not to add too much. That's the real key to good icing is just the perfect amount of sweet. Now your done! Slap in on your cakes. It's even better after the cake has been iced for a couple days. YuMmMmmMM!