This recipe is used in Christmas Cup Cakes with Cinnamon Frosting
90g unsalted butter (cubed and at room temperature)
250g (1 + 2/3 cups) icing sugar (sifted)
45ml (3 tbsp) whisky
5ml (1 tsp) vanilla extract
1 tbsp lemon zest
1 + 1/2 tsp ground cinnamon
Into the bowl of an electric mixer with "K” beater, place butter and icing sugar and beat till smooth.
Add whisky, vanilla, zest and cinnamon and continue beating till frosting is very smooth and creamy.