Recipe: Not-Too-Sweet Cake Frosting (with Coffee Frosting Variation)

NOT-TOO-SWEET CAKE FROSTING

This recipe might appeal to those people who don't like too-sweet, sugary icings. I learned how to make this icing while growing up in the Philippines.

3/4 cup white granulated sugar or 1 cup powdered sugar*
3/4 cup evaporated milk
1 cup butter, softened

Dissolve sugar in undiluted evaporated milk. Set aside.

Cream butter until light and fluffy. Pour sugar-milk mixture in thin streams, beating continuously until well blended.

You can divide and add food coloring for icing decoration. Make sure cake is totally cool before applying icing.

After frosting the cake, refrigerate, especially if it's a warm day. It's best to take the cake out of the refrigerator just before serving. (Remember, it's butter icing).

*To shorten creaming time, use 1 cup powdered sugar instead of granulated sugar.

VARIATION:

COFFEE FROSTING:
Prepare Butter Icing above. Add 1 Tbsp. instant coffee (powdered, not freeze dried). You can divide and add food coloring for icing decoration before adding the instant coffee.

Source: Martha Miller