“A recipe from The Taste of Home Cookbook. I made it to decorate cupcakes. It was great. I made the recipe for 12 cupcakes.”
READY IN:
10mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
  2. Almond Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon almond extract for the vanilla.
  3. Chocolate Buttercream Frosting : Reduce confectioners' sugar to 4 cups and add 1/2 cup baking cocoa; increase milk to 6-7 tablespoons.
  4. Lemon Buttercream Frosting : Substitute 5-6 tablespoons lemon juice for the milk; add 1 teaspoon grated lemon peel.
  5. Orange Buttercream Frosting : Substitute 5-6 tablespoons orange juice for the milk; add 1 teaspoon grated orange peel.
  6. Peanut Butter Frosting : Substitute peanut butter for the butter; increase milk to 6-8 tablespoons.
  7. Peppermint Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon peppermint extract for the vanilla.

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