Total Calories: 165
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.
Betty's Tip: Make waves in your frosting by pressing the back of a spoon in and out of the frosting around the top and sides of the cake.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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