Silky Creamy Frosting
Total TimePrep/Total Time: 15 min.
- 1 tablespoon cornstarch
- 1/2 cup water
- 2 cups butter, softened
- 2 teaspoons vanilla extract
- 3-1/2 cups confectioners' sugar
- In a small saucepan, combine cornstarch and water until smooth. Cook and stir over medium heat for 2-3 minutes or until thickened and opaque. Cool to room temperature.
- In a large bowl, beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until frosting is light and fluffy.
Almond Frosting: Decrease vanilla extract to 1 teaspoon; add 1/2 teaspoon almond extract. Proceed as directed. Chocolate Frosting: Decrease confectioners’ sugar to 3-1/4 cups; add 1/4 cup baking cocoa. Sift ingredients together before adding to butter mixture. Proceed as directed.
Nutrition Facts2 tablespoons: 61 calories, 5g fat (3g saturated fat), 12mg cholesterol, 32mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 0 protein.
Originally published as Grandma's Red Velvet Cake in The Taste of Home Baking Book 2nd Edition
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