Real Butter- Butter Cream Icing

This is one of our FAVORITE icings!  It is easy to work with and tastes great!  Plus, you can get really great sharp corners and edges with it.

Small Batch (Yields 5 cups and will ice a 10″ cake, or an 8″ cake (with some left over for decorating), or fill and ice a 6″ cake with some left over for decorating, or if you are using it as only a crumb coat and will be covering the cake in fondant you can crumb coat a 6″ and an 8″ round cake):

Ingredients:

1 1/2 pounds (3 cups) Real salted cream butter (DO NOT SUBSTITUTE MARGARINE!!)

1 Tablespoon CLEAR vanilla flavoring (or any CLEAR flavoring of your choice)

1/3 cup light corn syrup

1/3 cup heavy whipping cream

3 pounds (or 12 cups) of powdered confectioner’s sugar

Directions:

Place softened (but not too soft!!) butter in a stand mixer bowl and cream.  Slowly add the vanilla, corn syrup and whipping cream.  Beat on low until butter and liquids are well incorporated.  Slowly add the powdered sugar, one pound at a time, until combined.  Turn mixer speed to medium high and beat until color changes to almost white.  Store in an airtight container in the refrigerator for up to 4 weeks.  You can freeze it for up to 6 months.  After decorating a cake with this icing it can stand (the cake that is) at room temperature for up to 4 hours.