Mini Christmas Cakes (Print Version)

# Ingredients:

01 - 113g (1/2 cup or 1 stick) of softened butter.
02 - 1 teaspoon of McCormick® Pure Vanilla Extract.
03 - Sifted confectioners' sugar (16 oz).
04 - 2 tablespoons of milk (whole or 2%).
05 - A small pinch of salt.

# Instructions:

01 - Use a stand mixer with a whisk on medium-high. Mix the butter until it's really fluffy and airy, about 3 minutes.
02 - Pour in the vanilla extract and blend it with the butter.
03 - Keep the mixer on low. Slowly add the sifted sugar, the milk, and the salt. Stop often to scrape the sides and bottom of the bowl.
04 - Turn up to medium-high or high speed and whip for at least 3 minutes. You can go for up to 7 minutes if needed.
05 - If it's too thick, beat in small amounts of extra milk until it's spreadable.
06 - Put it in the fridge for up to two weeks. Whip it again before using.

# Notes:

01 - Keep stored in the fridge for no more than 2 weeks.
02 - Whip it again before spreading or using.
03 - Try a homemade white cake for the perfect match.

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