Buttercream Frosting
YIELDS
enough for 2-layer cake, 13x9x2-inch sheet cake or 24 cupcakes
INGREDIENTS
- 3 3/4 cups (1 lb. box) Domino® Confectioners Sugar
- 1/2 cup (1 stick) butter, softened
- 3 to 4 tablespoons milk
- 1 teaspoon vanilla extract
INSTRUCTIONS
In a large bowl, with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes, until creamy. If desired, add more milk until frosting is spreading consistency.
Variations
Peanut Butter Crunch: Substitute peanut butter for butter; sprinkle either candy peanut butter pieces or chopped peanuts over frosting.
Chocolate: Add 1/3 cup unsweetened cocoa powder, adding milk, a teaspoon at a time, until desired consistency. Top with chocolate curls, if desired.
Orange: Substitute fresh orange juice for milk, add 1 teaspoon orange extract and 1 teaspoon grated orange zest. Top with thin strips of orange zest.
Lemon: Substitute fresh lemon juice for milk, add 1 teaspoon lemon extract and 1 teaspoon grated lemon zest. Top with thin strips of lemon zest.
QUICK TIP
For a brighter, more white buttercream frosting color, you can use a clear vanilla extract. Traditional vanilla extract will produce a warmer shade of buttercream frosting.
Clear vanilla extract can be found at most craft stores or online vendors.
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