Buttercream Frosting

Buttercream Frosting

Yield: frosts 2-layer or 13 x 9-inch cake

2/3 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half and half, or milk

1. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well.

2. Beat in vanilla and enough half-and-half for desired spreading consistency.

Variations

*Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.

*Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate or 2 oz. unsweetened chocolate, melted, to butter; blend well. Continue as directed above.

*Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting; mix well.

*Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.

*Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.

*Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.

*Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.

*Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter;blend well. Continue as directed above.