2tablespoonssmooth applesaucepuree if necessary, at room temperature
½teaspoonpure vanilla extract
Note: this is enough for the top and sides of a layer cake; double the recipe to also frost the sides.
Instructions
First, ensure that your applesauce is smooth. If yours isn't, then briefly puree it with an immersion blender (hand held stick blender).
Also, ensure the applesauce and butter are at room temperature.
Add the butter, apple sauce and vanilla to a mixing bowl, and beat with an electric mixer until smooth.
Sift in the powdered confectioner's sugar a little at a time, beating until thick, smooth, and creamy.
TIP: If necessary, add a little more powdered sugar to thicken, or a tablespoon of milk to thin.
Store it covered in the refrigerator until you're ready to use it.
Notes
Make sure your butter is at room temperature before beating it. If you've forgotten to take it out of the fridge, to soften it quicker you can grate it on a cheesegrater, then set it aside for 10 minutes or until soft. It will take less time to come up to room temperature than a whole block will.