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Butter Frosting & variations




Source of Recipe


by Millie, from BH&G Old Fashioned Home Baking


List of Ingredients




1/3 C butter OR margarine (I always use butter)
4 ½ C sifted powdered sugar
¼ C milk
1 ½ tsp vanilla
Milk (optional)
Food coloring (optional)

Recipe



In a lrg mixin bowl beat butter (margarine) w/an electric mixer on med high til light & fluffy. Gradually add 2 C of the powdered sugar, beating well on low to med. Slowly beat in the ¼ C milk & vanilla.

Gradually beat in the remaining powdered sugar. If necessary, beat in add’l milk to make a frosting of spreadin consistency. If desired tint the frosting w/food coloring. Frost the slide/tops of 2 8~9” cake layers or the top of one 13x9” cake. Makes about 2 C.

CHOCOLATE BUTTER FROSTING
Prepare butter frosting as directed above, EXCEPT beat ½ C UNSWEETENED COCOA POWDER into butter (margarine).

MOCHA BUTTER FROSTING
Prepare butter frosting as directed above, EXCEPT beat ½ C UNSWEETENED COCOA POWDER into butter (margarine). Add 1 T instant COFFEE CRYSTALS to the ¼ C milk. Let stand 3 min’s then stir to dissolve.

LEMON OR ORANGE BUTTER FROSTING
Prepare butter frosting as directed above, EXCEPT substitute fresh LEMON JUICE OR ORANGE JUICE for the ¼ C milk. Add ½ tsp finely shredded LEMON PEEL or 1 tsp finely shredded ORANGE PEEL to the juice.

CREAMY PEANUT~BUTTER FROSTING
Prepare butter frosting as directed above, EXCEPT SUBSTITUTE creamy PEANUT BUTTER for butter (margarine)