Buttercream Frosting
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Serves/Makes: 4.5 cups
Ready in: < 30 minutes
- 1 pound confectioners' sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 3 tablespoons milk*
- food coloring, optional
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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