Prep 10 mins
Cook 10 mins
- 3⁄4 cup butter, softened
- 6 cups powdered sugar
- 1⁄8 teaspoon salt
- 1⁄3 cup half-and-half cream
- 1 teaspoon vanilla
- 2 tablespoons light corn syrup
- Beat butter in large bowl at medium speed until creamy.
- Gradually add powdered sugar and salt alternately with half & half and vanilla, scraping bowl often, until well mixed. Stir in corn syrup.
I used this to frost my sour cream cut out cookies and gingerbread men for Christmas this year. Wonderful to work with and the perfect frosting for the cookies!!!! One batch of frosting frosted a batch of sour cream cookies and a batch of sassy gingerbread cookies. Will use this again next year.
I found this recipe on the Land O' Lakes site when I was looking for a topping for a lemon cake. I added some lemon zest, and it was wonderful! The site suggests that for a chocolate buttercream, you use 2 to 3 squares melted and cooled unsweetened baking chocolate; for lemon or orange flavoring, add 1 tablespoon freshly grated lemon or orange peel (I imagine adding juice would sour the half & half); for coconut frosting, 1 1/2 teaspoons coconut extract or flavoring.