Updated: March 23, 2012 8:04AM

MAKES ENOUGH FOR 24 CUPCAKES

1 pound unsalted butter, softened

2 pounds confectioners’ sugar

1 tablespoon vanilla

Pinch salt

Cream butter well with electric mixer. Beat in confectioners’ sugar a cup at a time, beating well after each addition. Add vanilla and salt.

Continue to beat a few more minutes, until fluffy. To spruce it up, try adding spices such cinnamon, orange oil or food coloring if you’d like. Spread on cooled cupcakes.

Stephanie Samuels, Angel Food Bakery

Nutrition facts per serving:

290 calories, 15 g fat, 10 g saturated fat, 41 mg cholesterol, 36 g carbohydrates, 0 g protein, 2 mg sodium, 0 g fiber

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