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.

Pineapple Cupcakes with Pineapple Cream Cheese Frosting

Pineapple Cupcakes with Pineapple Cream Cheese Frosting

1 pkg. (2-layer size) golden vanilla cake mix (If you can find a pineapple cake mix, I think that would be yummy)
1 pkg. (3.9 oz.) JELL-O Coconut Cream Instant Pudding
1 (8 oz.) can of crushed pineapple, drained
1 pkg. (8 oz.) tub of PHILADELPHIA Pineapple Spreadable Cream Cheese
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup thawed COOL WHIP Whipped Topping
toasted coconut for topping (if desired)

Prepare cake batter and blend dry pudding mix into batter. Fold in pineapple. Spooning batter into prepared muffin cups. Bake as directed on package for 24 cupcakes. Cool.

Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon frosting into small freezer-weight resealable plastic bag; seal bag (or use a cake decorating bag with tip). Cut small corner off bottom of bag and insert tip.

Frost cupcakes with frosting. Sprinkle with toasted coconut.

Butter cream Icing

Butter cream Icing

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

Makes:

About 3 cups of icing.