Buttercream Frosting

Notes: To frost a 2-layer cake, I typically double the quantity of all ingredients. Original from Grandma Edythe Isserlis.

Ingredients

2 Tb. very soft butter (room temperature, not melted)

1 tsp vanilla (I double to 2 tsp)

1 ½ cups confectioners 10X Sugar

2-3 Tbsp milk (room temp.) if needed to get the right consistency

1 heaping scoop of Marshmallow Fluff (approx 1/4 cup)

dash of salt

Optional: a few drops of food coloring if you want the frosting to be a certain color

Directions

1. Cream the butter and vanilla in a medium bowl until smooth.

2. Add the 10X sugar about 1/2 a cup at a time until fully combined.

3. Add the milk gradually to moisten the butter/vanilla/sugar mixture. (Alternately add

sugar and liquids until you achieve the desired spreading consistency.)

4. Add salt, and stir in the marshmallow in order to fluff the mixture up with air and give the frosting perfect level of sweetness and spreadability.

5. Add food coloring and mix thoroughly.