Difference between revisions of "Butter cream frosting"
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Wikimaster (talk | contribs) (fabulous icing to go with the cake.) |
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*Lemon frosting: Reduce vanilla to 1/2 tsp, and add the juice and grated rind of one lemon. | *Lemon frosting: Reduce vanilla to 1/2 tsp, and add the juice and grated rind of one lemon. | ||
*Colored frosting: Add a small amount of the food coloring of your choice. | *Colored frosting: Add a small amount of the food coloring of your choice. | ||
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Revision as of 15:41, 13 February 2007
This frosting is not to be eaten on its own (though some may be tempted). Instead, spread it on cake, brownies, cupcakes, Christmas cookies, or other similar frosted delights. For an extra festive touch, we suggest making one white batch and a smaller colored batch, then spreading the white on as a base and making your favourite designs on it with the colored frosting (you will need a pastry bag for this).
1/3 cup butter
1 lb powdered sugar
1 1/2 tsp vanilla
milk, water, or cream to mix
Cream butter and sugar and vanilla gradually. Add liquid as needed to get frosting consistency.
Variations:
- Chocolate frosting: Add 3 squares melted baking chocolate.
- Lemon frosting: Reduce vanilla to 1/2 tsp, and add the juice and grated rind of one lemon.
- Colored frosting: Add a small amount of the food coloring of your choice.
