Large-Batch Vanilla Frosting
8 comments
Appears in Cook's Country April/May 2014
Many recipes for vanilla frosting call for milk, but we prefer heavy cream, which gives the frosting a silky quality.
WHY THIS RECIPE WORKS
We cut the butter into pieces and let them soften—but not too much or the frosting will be greasy. Many recipes for vanilla frosting call for milk, but we prefer heavy cream, which gives the frosting a silky quality.