Buttercream Frosting II
This frosting is wonderful on birthday cakes. Its like the frosting that bakeries put on cakes, but you know what is in it and as always, homemade is best. This recipe contains raw eggs. It is recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
2 1/2 cups (enough to cover tops and sides of two 8 or 9 inch layers)
1/2 cup butter or margarine, room temperature
1/8 teaspoon salt
4 cups confectioners' (powdered) sugar
2 egg yolk, beaten
1 teaspoon vanilla extract
2 tablespoons milk
In a bowl, cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth.