If you’re looking for a good basic buttercreamfrosting with easy variations on flavor, look no further!
Recipe: Basic ButtercreamFrosting with Variations
3 cups powdered sugar1/3 cup butter or margarine1 1/2 teaspoons vanilla extractAbout 2 tablespoons milk
Frosts a 13 x 9 x 2-inch cake or fillsand frosts two 8 or 9-inch cake layers.
Browned Butter Frosting: Heat butter (not margarine) over medium heat untildelicate brown; cool. Mix melted butter with the powdered sugar.
Cherry Buttercream Frosting: Stir in 2 tablespoons drained, chopped maraschinocherries and 2 drops red food coloring (optional).
Citrus Buttercream Frosting: Omit vanilla. Substitute lemon or orange juicefor the milk. Stir in 1/2 teaspoon grated lemon peel or 2 teaspoonsgrated orange peel.
Cocoa Buttercream Frosting: Stir in 2/3 cup baking cocoa into powdered sugar,and increase the butter to 1/2 cup and milk to 5 to 6 tablespoons.
Maple-Nut Buttercream Frosting: Substitute 1/2 cup maple-flavored syrup for thevanilla and milk. Stir in 1/4 cup finely chopped nuts (toasted,if desired).
Peanut Butter Frosting: Substitute peanut butter for the butter. Increasemilk to 1/4 to 1/3 cup.
Cook’s Note: A good frosting has a smoothconsistency that holds swirls, but is still soft enough to spreadon a cake without running down the sides. Buttercream frostings,when too thick, can pull and tear the cake’s surface. Thin afrosting that’s too thick with a few drops of water or milk.
Vanilla Cupcakes Recipe with Buttercream Frosting – The Cupcake ProjectIf the Basic ButtercreamFrosting with Variations recipe was useful and interesting, you can share it with your friends or leave a comment.