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This basic buttery frosting has unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Diana Wilson, Denver, Colorado
This recipe is:
Quick
Nutritional Analysis: 2 tablespoons equals 124 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 40 mg sodium, 23 g carbohydrate, 0 fiber, trace protein.
Originally published as Easy Vanilla Buttercream Frosting in Complete Guide to Baking , p140
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 11, 2012 by Dani-Pop
I know why it was crunchy for the first reviewer!! She put all of the sugar in at once or she didn't mix it very well when she put it in separately!! You have to add the sugar little by little!!!
Reviewed on Apr. 26, 2012 by inspiremecreative
Also very good when substituting sour cream for milk! Delicious!
Reviewed on Apr. 16, 2012 by euge1
i used half cup of peanut butter some maple syrop with the vanilla and 1 cup of icing sugar and a bit of milk ...peanut butter was just peanuts peanut butter
Reviewed on Mar. 31, 2012 by miriamhyde54
As a complete novice...and I do mean NOVICE...I wasn't aware that I should have refrigerated the frosting before applying it. It was a liquidy mess, but worked out fine and tasted great after refrigeration. Are there any substitutes for confectionary sugar? Considering the amount...the calories...
Reviewed on Feb. 25, 2012 by blbrown
Can also start with one 8 oz. brick of Cream Cheese then add the rest of these ingredients
Reviewed on Feb. 24, 2012 by azburns98
This was my standby recipe until I discovered the difference Evaporated milk makes. Much richer and creamier. 1/4 cup will do it!
Reviewed on Feb. 24, 2012 by supersportgirl
This is my go to frostingI love it! I use about half the amount of milk though for cupcakes...it makes it easier to work with and set when i'm piping.
Reviewed on Feb. 24, 2012 by jigglypuffcaitlin
I prefer it a little less sweet, so I just use 3 or 3.5 cups of powdered sugar. I also add a good pinch of salt. It's easy to make it vegan, too. Just use non-dairy margarine and soy milk instead of butter and regular milk.
Reviewed on Feb. 24, 2012 by sue311
I have a recipe similar to this that I have been making for about 40 years. It has the addition of a few shakes of salt. It seems to tone down the sweetness.
Reviewed on Feb. 24, 2012 by kayco923
I use this recipe often, but instead of 2% milk, I use evaporated milk. this makes it even creamier.
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© Reiman Media Group, LLC., 2012