White Russian Frosting
Photo: Iain Bagwell; Styling: Heather Chadduck
White Russian Frosting packs its punch from coffee liqueur.
Yield: Makes 6 cups
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Total: 15 Minutes
- 1 cup butter, softened
- 1 (2-lb.) package powdered sugar
- 1/2 cup plus 2 Tbsp. coffee liqueur
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with coffee liqueur, beating at low speed just until blended after each addition. Stir in vanilla and salt.
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