Makes about 3 cups of icing and is medium consistency.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be store 2 weeks. Rewhip before using.
For thin spreading consistency icing, add 2 T light corn syrup, water or milk.
For pure white icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 tsp no-color butter flavor. Add up to 4 T light corn syrup, water or milk to thin for icing cakes.
Is this good for icing cupcakes?
I use it all the time for cupcakes ;)