Perfect Every Time Cupcake Frosting

About a month ago I tried to wing some frosting…”Oh, frosting isn’t that hard, just put some butter, sugar and cream together and voila!” My recipe: about 1/2 cup butter, maybe around 1/2 lb confectioners sugar, in between 1/2 and 1 cup milk, some vanilla…then it wasn’t tasting or looking right, so I threw in 1/2 cup granulated sugar, some more milk and a single Laughing Cow Creamy Swiss cheese wedge (in place of cream cheese!!) The result: mushy, sticky, disgusting disaster, if I do say so myself!

So, with the pressure of a crowd on their way for my niece’s birthday bash, I made the call to Mel. She came through with her own “winged” version…far different from my own. It was so good. I wrote it on a scrap in my mother’s kitchen in Utah. And left it there.

Last weekend I thought taking mini chocolate-chocolate cupcakes to our friends farewell party would be fabulous, so I made the call to Mel. Her frosting recipe again did not fail me. It goes something like this:

Mel’s Winged Cupcake Frosting