Fresh Strawberry Cupcakes
8 cups confectioners sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. Use and store icing at room temperature, as icing will set if chilled. It can store in an airtight container up to three days.
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