Email to Rusty       

Recipe Categories: 0_rusty's HOME PAGEADD_INs APPETIZERS BEVERAGES BISCOTTI BISCUITS BREAD BREADMACHINEBREADS BREAKFAST CAKES CANDY CASSEROLES CHEESECAKES COOKIES COPYCAT CORN_BREADS CROCKPOT CUPCAKES DESSERTS DIABETIC DIPS DOUGHNUTS FISHandSEAFOOD FROSTINGS__ICINGS FRUIT FUDGEandBROWNIES FUNNELCAKES Handy_Information HOLIDAYS HOMEMADE ICECREAM INAJAR MAINDISH MEATS MEXICAN MICROWAVE MISCELLANEOUS MIXES MUFFINS PASTA PIES PIZZA POULTRY PUDDINGS QUICKBREADS REMOVEDRECIPES ROLLS SALADandDRESSING SANDWICHES SAUCES SCONES SIDE_DISHES SNACKS SOUPSandSTEWS SYRUPS ThanksgivingSideDishes TIPSandHINTSandETC VEGETABLES VEGETARIAN

BASIC BUTTERCREAM FROSTING W/ VARIATIONS




Source of Recipe


cooksrecipes.com


Recipe Introduction


Everyone wants a Buttercream Frosting recipe at one time or another. Here's one I'm particularly fond of.


List of Ingredients




3 cups powdered sugar
1/3 cup butter or margarine
1 1/2 teaspoons vanilla extract (can substitute any other flavoring if desired)
About 2 tablespoon milk
coloring, if desired (I like to use paste coloring)

Recipe



With an electric mixer at low speed, mix the powdered sugar and butter together. Once combined, add vanilla (or other flavoring) and milk. Increase speed of mixer to medium and beat for 1 to 2 minutes or until smooth and of spreading consistency. Add coloring if desired. To frost a cake, first brush away any loose crumbs from cooled cake. If frosting layers, place the bottom layer rounded side down on a plate. Spread about 1/3 cup of frosting to with 1/2-inch of cake's edge. Place the top layer rounded side up. Coat the side of the cake first with a thin layer of frosting to seal in the crumbs, then frost the side making a rim about 1/4-inch high around the top. Finally, spread remaining frosting on top, just to the frosting-made rim.

Frosts a 13 x 9 x 2-inch cake or fills and frosts two 8 or 9-inch cake layers.

Variations:

Browned Butter Frosting: Heat butter (not margarine) over medium heat until delicate brown; cool. Mix melted butter with the powdered sugar.

Cherry Frosting: Stir in 2 tablespoons drained, chopped maraschino cherries and 2 drops red food coloring (optional).

Citrus Frosting: Omit vanilla. Substitute lemon or orange juice for the milk. Stir in 1/2 teaspoon grated lemon peel or 2 teaspoons grated orange peel.

Maple Nut Frosting: Substitute 1/2 cup maple-flavored syrup for the vanilla and milk. Site in 1/4 cup finely chopped nuts (toasted, if desired, I like toasted pecans).

Peanut Butter Frosting: Substitute peanut butter for the butter. Increase milk to 1/4 to 1/3 cup.

Cook's Note: A good frosting has a smooth consistency that holds swirls, but is still soft enough to spread on a cake without running down the sides. Buttercream frostings, when too thick, can pull and tear the cake's surface. Thin a frosting that's too thick with a few drops of water or milk.