Prep 10 mins
Cook 0 mins
A recipe from The Taste of Home Cookbook. I made it to decorate cupcakes. It was great. I made the recipe for 12 cupcakes.
- 118.29 ml butter, softened
- 1064.65 ml confectioners' sugar
- 7.39 ml vanilla extract
- 73.94-88.74 ml 2% low-fat milk
- 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.
gave me the basic information I needed then I tweaked from there. I ended up with a Vanilla Almond butter cream and it was delicious! Thank you. ps I am in now way shape or form a great cook lol so if I can do this anyone can.
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!
A great standard frosting recipe. It was the perfect amount to frost decorate a little cake I made for my niece to smash into for her first birthday! I think this will be my go-to recipe for frosting sugar cookies.