This recipe is basically the same as the White Cream Decorator Frosting (page 168) except that, because you’re not worried about the icing staying white, you can use milk and regular vanilla extract.

　　

Ingredients

3/4 cup (1 1/2 sticks) butter, room temperature

　　1 pound confectioners’ sugar

　　4–5 tablespoons light cream or milk

　　1 1/2 teaspoons vanilla extract

　　

Step 1

With an electric mixer, cream the butter and sugar together until smooth. Add the milk by the tablespoon, beating well after each addition and adding just enough liquid to make a smooth, spreadable icing. Add the vanilla and continue to beat the icing on high speed until it is very light and fluffy, about 5 minutes. Makes enough to frost the top and sides of 1 9-inch pound cake.

　　

From Gwen

Step 2

Add food colorings of your choice for decorating cakes and cookies.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.