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Name: Buttercream Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Vanilla; 1 1-lb box powdered sugar; 1/4 c milk; 1/3 c butter Soft, or margarine; 1/4 ts Salt; 3 dr Milk if necessary, more or

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INGREDIENTS

1 ts Vanilla
1 1-lb box powdered sugar
1/4 c milk
1/3 c butter ; Soft, or margarine
1/4 ts Salt
3 dr Milk ; if necessary, more or

Servings

INSTRUCTIONS

From: Carol AE Nickerson Date: 1 Apr 1994 01:18:19 -0500 I have been using this easy recipe from the side of the box of powdered sugar for frosting: In a mixing bowl, combine 1 lb. box of powdered sugar, 1/4 teaspoon salt, 1/4 cup milk, 1 teaspoon vanilla, and 1/3 cup soft butter or margarine. Beat with electric mixer or heavy spoon until smooth and creamy, scraping bowl often. If too thick to spread easily, beat in a few drops of milk. Frosts tops and sides of two 8- or 9-inch cake layers. Does anyone have any ideas for varying the flavor of this frosting? One of my cookbooks suggested omitting the vanilla and substituting orange or lemon juice for the milk and adding 2 teaspoons of grated orange peel or 1/2 teaspoon grated lemon peel. I tried both orange and lemon and what happens is that the water from the orange or lemon juice leaks out of the frosting and puddles on the cake plate, making the cake soggy at the bottom. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Buttercream Frosting

1 ts Vanilla
1 1-lb box powdered sugar
1/4 c milk
1/3 c butter Soft, or margarine
1/4 ts Salt
3 dr Milk if necessary, more or

From: Carol AE Nickerson <caroln@gandalf.Berkeley.edu>    Date: 1 Apr 1994 01:18:19 -0500  I have been using this easy recipe from the side of the box of powdered  sugar for frosting: In a mixing bowl, combine 1 lb. box of powdered sugar,  1/4 teaspoon salt, 1/4 cup milk, 1 teaspoon vanilla, and 1/3 cup soft  butter or margarine. Beat with electric mixer or heavy spoon until smooth  and creamy, scraping bowl often. If too thick to spread easily, beat in a  few drops of milk. Frosts tops and sides of two 8- or 9-inch cake layers.    Does anyone have any ideas for varying the flavor of this frosting?  One of  my cookbooks suggested omitting the vanilla and substituting orange or  lemon juice for the milk and adding 2 teaspoons of grated orange peel or  1/2 teaspoon grated lemon peel. I tried both orange and lemon and what  happens is that the water from the orange or lemon juice leaks out of the  frosting and puddles on the cake plate, making the cake soggy at the  bottom.    REC.FOOD.RECIPES ARCHIVES    /CAKES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (544g)
Recipe Makes: 1

Calories: 2307
Calories from Fat: 554 (24%)

Amt Per Serving		% DV

	Total Fat 61.6g	82 %
	Saturated Fat 38.8g	194 %
	Monounsaturated Fat 16g
	Polyunsanturated Fat 2.5g
Cholesterol 162.3mg		50 %
Sodium 443.9mg		15 %
Potassium 93.8mg		2 %
Total Carbohydrate 449.4g		132 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 448.6g
Protein 1.5g		2 %
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Calories per serving: 2307

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