
Butter Frosting
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 89. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/3 cup butter or margarine
- 4 1/2 cups sifted powdered sugar
- 1/4 cup milk
- 1 1/2 teaspoons vanilla
Instructions
- In a bowl beat butter or margarine till fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla.
- Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food coloring, if desired. Frosts tops and sides of two 8- or 9-inch cake layers.
- Chocolate Butter Frosting: Prepare as above, except beat 1/2 cup unsweetened cocoa powder into butter; reduce sugar to 4 cups.
- Mocha Butter Frosting: Prepare as above, except beat 1/2 cup unsweetened cocoa powder into butter or margarine. Add 1 tablespoon instant coffee crystals to the 1/4 cup milk. Let stand 3 minutes; stir well.
- Lemon or Orange Butter Frosting: Prepare as above, except substitute fresh lemon juice or orange juice for the milk and add 1/2 teaspoon finely shredded lemon peel or 1 teaspoon finely shredded orange peel with the juice.
- Peanut-Butter Frosting: Prepare as above, except substitute creamy peanut butter for the butter or margarine.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter Brittle" by thebittenword.com; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/22198928@N00/3294487423. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
