Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Adaptable Buttercream Frosting
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Buttercream frosting is a classic for a reason! This rich and creamy frosting is made with butter and confectioners' sugar, and can be flavored with any extract that you like. It's perfect for topping cakes, cupcakes, or cookies.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
ingredients
1 pound confectioners' sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
3 tablespoons milk*
food coloring, optional
directions
In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary, add more milk until frosting is spreading consistency. Add a few drops of food coloring if you wish. Stir to blend.
Basic recipe makes enough to fill and frost a 2-layer cake or a 13x9-inch sheet cake or 2 dozen cupcakes.
*Maraschino cherry juice can be used instead if you like the taste. Start with a tablespoon of cherry juice before adding more to see if you like the flavor. If you want it stronger, use more juice and forget the milk. If you don't want a strong cherry flavor, use part milk with the juice.
Chocolate buttercream frosting: Melt 2 squares (1 oz ea) unsweetened chocolate over low heat in double boiler until just melted. Stir into above buttercream frosting mixture.
added by
stewart23
nutrition data
36 calories, 1 grams fat, 6 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
September 15, 2011
im so excited.i did it!i always bought the cupcake cuz i love the buttercream frosting..now i know how to do it myself!cant wait for my son to try it tomorrow..thanks a lot...it taste yummy!!
October 5, 2009
I made this recipe to frost cupcakes for my son's birthday. I thought the flavor was too buttery (I know, I know, it is buttercream frosting), but I couldn't taste the vanilla when I followed the directions. I added more vanilla (probably another tsp, at least) and more sugar and cream to dilute the flavor. I finally ran out of sugar and had to stop!
February 18, 2008
AWESOME recipe. Deceptively simple and elegant, this recipe is my standard for all frosting and icing projects. In fact, it's now part of our family's shared cookbook, covering three generations and four states! I use cream for frosting cut-out cookies, cream and whole milk to frost cupcakes, and just whole milk (more than the recipe calls for) to make a drizzle for cinnamon rolls. I modify it for everything I can think of, even putting it in between chocolate-chip cookies for parties. It's endlessly adaptable and flexible. I can't thank you enough for posting this easy and amazingly tasty recipe. I love it!
August 13, 2007
I found this icing to be pleasantly sweet and creamy. I added a little orange extract and used it on spritz cookies; they were gone in less than an hour.
April 6, 2007
this icing recipe was okay, i guess. i had a litle trouble with it because the recipe was wrong for the amount of cream i was told to put in.
It says to use cream as needed until desired consistency.