I don't know how everyone else makes the frosting. It always depends on how much frosting you need to use.
I take about a half cup butter to start with, just a little milk, sorry never measure the milk. A teaspoon of vanilla and then turn on the mixer. I add confectioners sugar until the mixer starts to slow down. When you reach the consistency you want, I add a tablespoon or so of the International Flavors French vanilla and mix that in for a few seconds. I find the coffee milk takes away that after taste you get from the sugar. Spread the frosting with a spoon while the rolls are hot and it will get inside the folds of the rolls. ----- Original Message ----- From: "Sisi Ben-Simon" <[email protected]> To: <[email protected]> Sent: Friday, August 26, 2011 8:07 AM Subject: Re: [CnD] Cinnamon rolls. Alice, that sounds nice. How do I make cream sauce? Thanks Sisi ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Friday, August 26, 2011 1:53 PM Subject: [CnD] Cinnamon rolls. > Hi, Sisi, > Why not use a simple butter cream frosting, if you prefer. Leave out the > cream cheese and add a little more milk as needed to get the right > consistency. > Enjoy! > Alice > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > __________ Information from ESET NOD32 Antivirus, version of virus > signature database 6412 (20110826) __________ > > The message was checked by ESET NOD32 Antivirus. > > http://www.eset.com > > > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
