- 1 tablespoon cornstarch
- 1/2 cup water
- 2 cups butter, softened
- 2 teaspoons vanilla extract
- 3-1/2 cups confectioners' sugar
- In a small saucepan, combine cornstarch and water until smooth. Cook and stir over medium heat for 2-3 minutes or until thickened and opaque. Cool to room temperature.
- In a large bowl, beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until frosting is light and fluffy. Yield: 5 cups.
Originally published as Silky Creamy Frosting in Taste of Home Baking Book 2011, p156
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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