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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 329g Recipe makes 4 cups) |
||
| Calories 1371 | ||
| Calories from Fat 318 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.4g | 54% | |
| Saturated Fat 22.3g | 111% | |
| Monounsaturated Fat 9.2g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 93mg | 31% | |
| Sodium 255mg | 10% | |
| Potassium 41mg | 1% | |
| Total Carbohydrate 269.9g | 89% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 264.6g | ||
| Protein 0.9g | 1% | |
Ingredients
- 3/4 cup butter, softened
- 9 cups powdered sugar (about 2 lbs)
- 1/4 cup milk
- 2 teaspoons vanilla
- extra milk
Directions
1
In a very large mixing bowl beat butter until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup of milk and the vanilla.2
Gradually beat in remaining powdered sugar. Beat in enough additional milk to reach spreading consistency. This frosts the tops and sides of two 8 or 9 inch cake layers.
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