I copied this recipe off the side of the Domino confectioners’ sugar box many years ago, and no matter how many recipes I’ve tried, I always go back to this one for its amazing consistency. Occasionally, when I’m looking for a shortcut, I’ll buy a ready-made tub of buttercream, which also works very well.
What kind of oil and sugar are best to use?
For sugar, would it work with unbleached cane sugar/turbinado sugar?
Unbleached cane sugar is great and I would use any neutral flavored oil such as canola, sunflower etc.
Needed extra time to bake, but otherwise it was delicious!
could i halve the recipe?
Yes, you can!