SANDERS BUTTERCREAM ICING

"In 1973, Jack Sanders gave permission to print some famous icing recipes in The Detroit News, reducing the formula for 300 lbs. to a size that could be used in a home kitchen."

2 cups butter or margarine
2 cups sifted confectioners' sugar
2/3 cup sweetened condensed milk
2 large egg whites (pasteurized)
1/2 cup sifted confectioners' sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

Place butter in mixing bowl, add 2 cups confectioners' sugar, mix at low speed to obtain smooth paste. Whip at medium speed, adding the sweetened condensed milk slowly and gradually until light and fluffy.

Using a very clean bowl and beater, whip the egg whites until stiff while adding the 1/2 cup confectioners' sugar slowly. Mix this meringue slowly into the above butter mixture. Add vanilla and remaining 1/2 cup confectioners' sugar. This last amount of sugar can be doubled if stiffer icing is desired.

(Note: Best results are obtained when butter and sugar are at room temperature and egg whites and milk are cold out of the refrigerator.)

Adapted from source: Detnews.com, Sunday, February 11, 1996
Of Soda Fountains and Ice Cream Parlors by Kay Houston / Detroit News