Ingredients
- ⅓ cup soft butter or margarine
- 3 cups confectioners’ sugar
- 1½ teaspoons vanilla
- About 2 tablespoons milk
Directions
- Blend butter and sugar.
- Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.
Fills and frosts two 8- or 9-inch layers or frosts a 13x9-inch cake.
Note: To fill and frost three 8-inch layers, use ½ cup soft butter or margarine, 4½ cups confectioners’ sugar, 2 teaspoons vanilla and about 3 tablespoons milk.
Variations
- Browned Butter Frosting: Heat butter in saucepan over medium heat until a delicate brown.
- Cherry Butter Frosting: Stir in 2 tablespoons drained chopped maraschino cherries and 2 drops red food color.
- Maple-Nut Butter Frosting: Substitute ½ cup maple-flavored syrup for the vanilla and milk; stir in ¼ cup finely chopped nuts.
- Orange (or Lemon) Butter Frosting: Omit vanilla and substitute orange (or lemon) juice for the milk; stir in 2 teaspoons grated orange (or ½ teaspoon grated lemon) peel.
- Peanut Butter Frosting: Substitute peanut butter for the butter; increase milk to ¼ to ⅓ cup.
- Pineapple Butter Frosting: Omit vanilla and milk; stir in ⅓ cup well-drained crushed pineapple.