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BUTTERCREAM FROSTING

 

Prep: 10 Min
12 Servings, About 1 3/4 Cups Frosting


Vanilla Buttercream Frosting
• 3 cups powdered sugar
• 1/3 cup butter or margarine, softened
• 1 1/2 teaspoons vanilla
• 1 to 2 tablespoons milk


Directions
1.
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13 x 9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Note: To fill and frost an 8-inch three-layer cake, use a 1-pound box of powdered sugar (4 1/2 cups), 1/2 cup butter or margarine, softened, 2 teaspoons vanilla and about 3 tablespoons milk.


BROWNED BUTTER BUTTERCREAM FROSTING
In 1-quart saucepan, heat 1/3 cup butter (do not use margarine or spreads) over medium heat just until light brown. Watch carefully because butter can brown and then burn quickly. Cool butter. Use browned butter instead of softened butter in recipe.

LEMON BUTTERCREAM FROSTING
Omit vanilla. Substitute lemon juice for the milk. Stir in 1/2 teaspoon grated lemon peel.

MAPLE-NUT BUTTERCREAM FROSTING
Omit vanilla. Substitute 1/2 cup maple-flavored syrup for the milk. Stir in 1/4 cup finely chopped nuts.

ORANGE BUTTERCREAM FROSTING
Omit vanilla. Substitute orange juice for the milk. Stir in 2 teaspoons grated orange peel.

PEANUT BUTTER BUTTERCREAM FROSTING
Substitute peanut butter for the butter. Increase milk to 1/4 cup, adding more if necessary, a few drops at a time.
 

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