1 1/2 cups self-rising flour
2 cups sugar 1 1/4 cups all-purpose flour
4 large eggs,p'.- at room temperature
1 cup milk
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
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