This recipe goes with Bite-Size Sour Cream-Pound Cake Cupcakes (Basic Cupcake Batter)
Southern Living FEBRUARY 2010
1. Beat first 3 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition.
3. If desired, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency.
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