Buttercream Icing, Sanders Candy Kitchen Style

• 2 cups Sweet Butter At Room Temperature
• 3 cups Sifted Confectioners Sugar, Divided
• 2/3 cups Sweetened Condensed Milk (e.g. Eagle Brand)
• 1/2 cups Sifted Confectioners Sugar
• 2 whole Large Egg Whites
• 1/2 teaspoons Salt
• 1/2 teaspoons Vanilla Extract

1. Place room-temperature butter in a mixing bowl. Add 2 cups confectioner's sugar, mix at low speed to obtain a smooth paste. Whip at medium speed, adding sweetened condensed milk slowly and gradually until light and fluffy.
2. Using a very clean bowl and beater, whip egg whites to stiff peaks while gradually adding 1/2 cup of confectioner's sugar.
3. Mix this meringue slowly into the butter mixture. Add vanilla, salt, and remaining 1/2 cup sugar. More sugar may be required to reach desired consistency.
4. Best results are obtained if butter and sugar are at room temperature and egg whites and milk are cold.
5. Sanders was a family-owned bakery/candy shop/soda fountain business in Detroit. It was founded in 1875 and, 100 years later, had 60 company-owned stores in Michigan and Ohio. Sadly, they are now out of business, but some of their products are still being produced by Morley's candy. This icing is in the "candy-kitchen" style that Sanders created, and similar to what was used on their "bumpy cakes" and other fine baked goods.

sweet butter, confectioners sugar, milk, confectioners sugar, egg whites, salt, vanilla

Taken from tastykitchen.com/recipes/desserts/buttercream-icing-sanders-candy-kitchen-style/ (may not work)