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Basic Buttercream Frosting with Variatio




Source of Recipe


cookrecipes


Recipe Link: http://cooksrecipes.com


3 cups powdered sugar
1/3 cup butter or margarine
1 1/2 teaspoons vanilla extract
About 2 tablespoon milk
With an electric mixer at low speed, mix the powdered sugar and butter together. Once combined, add vanilla and milk. Increase speed of mixer to medium and beat for 1 to 2 minutes or until smooth and of spreading consistency.
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).

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.