Butter Frosting (with Variations)

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 16
• 1/3 cup butter (do not use margarine)
• 4 1/2 cups sifted powdered sugar
• 1/4 cup milk
• 1 1/2 teaspoons vanilla extract
• additional milk, if needed
• food coloring (optional)

Recipe

• 1 in a large mixing bowl beat butter until fluffy.
• 2 gradually add 2 cups of the powdered sugar, beating well.
• 3 slowly beat in 1/4 cup milk and the vanilla extract.
• 4 gradually add remaining powdered sugar beating until combined.
• 5 if necessary, beat in a little additional milk to make frosting that is easy to spread.
• 6 tint with food coloring as desired, or use as a base for any of the variations.
• 7 transfer unused frosting to a storage container and chill for up to one week.
• 8 peanut butter crunch: substitute creamy peanut butter for the butter. sprinkle chopped candy-coated peanut butter pieces or chopped peanuts over frosting.
• 9 maraschino cherry: substitute 3 tablespoons maraschino juice for the milk, add 1/3 cup chopped maraschino cherries with the cherry juice.
• 10 vanilla polka dot: stir 2 to 3 tablespoons candy sprinkles in the butter frosting before serving.
• 11 mini mint chip: add 1/4 teaspoon mint extract and a few drops of green food coloring with the milk. stir in 1/3 cup miniature semi-sweet chocolate pieces before using.
• 12 chocolate butter frosting: reduce powdered sugar to 4 cups and add 1/2 cup unsweetened cocoa powder along with the first 2 cups powdered sugar. if desired, top with chocolate curls.