Vanilla Buttercream Frosting

By dette

Ingredients

• 6 c. powdered sugar
• 2/3 c. butter or margarine, softened
• 1 tbsp vanilla
• 3-4 tbsp millk

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 3 tbsp of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable If frosting is too thick, beat in more mik, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Generously frost 24 cupcakes (about 3 1/2c).

2 Tbsp: cal 140; fat 4.5g; sat fat 3g; chol 10mg; sod 30mg; carb 26g; prot 0g; 1 1/2 other carb; 1 fat; carb choice: 2

Browned Butter buttercream Frosting:
In 1 qt saucepan, heat 1/3 c. 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 tsp grated lemon peel.

Maple-Nut Buttercream Frosting: Omit vanilla. Substitute 1/2c maple-flavored syrup for the milk. Stir in 1/4c. finely chopped nuts.

Orange Buttercream Frosting:
Omit vanilla. Substitute orange juice for the milk. Stir in 2 tsp grated orange peel.

Peanut Butter Buttercrean Frosting:
Substitute peanute butter for the butter. Increase mik to 1/4c., adding more if necessary, a few drops at a time.