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Cook'n with Betty Crocker 
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Vanilla Buttercream Frosting |
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Serves: 12 Print this RecipePrep: 10 min 12 TO 16 SERVINGS, ABOUT 1 3/4 CUPS 3 cups powdered sugar 1/3 cup butter or margarine, softened 1 1/2 teaspoons vanilla extract 1 -2 tablespoons milk 1 Mix powdered sugar and butter in medium bowl with spoon or with 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. Generously frosts a 13 x 9-inch cake, or fills and frosts an 8- or 9-inch two-layer cake. Lemon Buttercream Frosting: Omit vanilla. Substitute lemon juice for the milk. Stir in 1/2 teaspoon grated lemon peel. Cherry Buttercream Frosting: 2 tablespoons drained, chopped maraschino cherries and 2 drops red food color. Orange Buttercream Frosting: Omit vanilla. Substitute orange juice for the milk. Stir in 2 teaspoons grated orange peel. Peanut Butter Frosting: Substitute creamy peanut butter for the butter. Increase milk to 1/4 cup, adding more if necessary, a few drops at a time. From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cream Cheese Frosting Vanilla Buttercream Frosting Whipped Cream Cheese Frosting Chocolate Ganache Creamy Chocolate Frosting Browned Butter Frosting Caramel Frosting Chocolate Glaze Easy Chocolate Glaze Vanilla Glaze Easy Vanilla Glaze Coconut-Pecan Topping Chocolate Whipped Cream Topping ALL DEC'ED OUT Sweetened Whipped Cream |
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