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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe is from Martha Stewart Kids magazine and is to be used for frosting Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This is a VERY buttery buttercream frosting. :) This is the lighter yellow color stuff in the photo. Ingredients:
2 cups unsalted butter, softened |
2 cups confectioners' sugar |
2 teaspoons vanilla extract |
1/4 cup apricot jam (apricot whip, or your own jam) |
Directions:
1. Cream butter (until lightened in color and fluffy) in a stand mixer (or with a hand mixer) on medium high speed.
2. Reduce speed to medium, and add sugar in 1/2 cup at a time.
3. Mix in vanilla and Apricot Whip.
4. Use immediately or refrigerate airtight up to 3 days and stir before using.
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