Vanilla Buttercream Frosting
photo by anniesnomsblog
- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
3 cups
ingredients
- 1⁄2 cup butter, softened
- 4 1⁄2 cups confectioners' sugar
- 1 1⁄2 teaspoons vanilla extract
- 5 -6 tablespoons 2% low-fat milk
directions
- In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
- Almond Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon almond extract for the vanilla.
- Chocolate Buttercream Frosting : Reduce confectioners' sugar to 4 cups and add 1/2 cup baking cocoa; increase milk to 6-7 tablespoons.
- Lemon Buttercream Frosting : Substitute 5-6 tablespoons lemon juice for the milk; add 1 teaspoon grated lemon peel.
- Orange Buttercream Frosting : Substitute 5-6 tablespoons orange juice for the milk; add 1 teaspoon grated orange peel.
- Peanut Butter Frosting : Substitute peanut butter for the butter; increase milk to 6-8 tablespoons.
- Peppermint Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon peppermint extract for the vanilla.
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Reviews
-
This recipe was lovely, but I only had two round cake pans, so it ended up making it 2 layered. Also, I took 3/4ths of all of the regular ingredients except for the eggs. I still used 4 of those. I upped the baking time to about 25-30 minutes, just until the tops of the cakes were springy, but firm, and a light golden color. This made the cake beautifully moist, and it retained flavor very very well!
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A really good little frosting recipe.<br/>I went with the lemon variation on DD's instructions ( although I really wanted chocolate or peanut butter!). It was a great choice though..the lemon cut through the sweetness of the icing sugar and the richness of the butter just perfectly, without being too tart.<br/>Can't wait to try the others now...<br/>Made for PRMR.
RECIPE SUBMITTED BY
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