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- If you want a pure white frosting, replace butter with shortening.
- This icing is enough to frost 24 cupcakes and one 8x2 round cake.
- Store leftover icing in the fridge in a sealed container and use within 1 week
1 cup unsalted butter
4 cups powdered sugar
1 tbsp vanilla extract
3-4 tbsp milk or heavy cream (more or less based on desired consistency)
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