Seriously Simple: Naked cakes are elegant and Seriously Simple
By Diane Rossen Worthington, Tribune Content Agency
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6. Don't buy store-bought frosting; the texture is never quite right. Spend the time making a quality frosting.
Michelle's Stand-by Frosting
Yields enough to frost a 9-inch two-layer cake
4 cups powdered sugar (or 1 pound)
1 cup butter (softened salted sweet cream)
2 to 3 teaspoons vanilla or almond extract
1 to 2 tablespoons milk, buttermilk or coconut milk
1. In medium bowl, mix powdered sugar and butter with spoon or an electric mixer on low speed. Stir in vanilla (or other extract) and 1 tablespoon of the milk.
2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time.
How to "naked" frost a cake
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