Basic Buttercream Frosting:

1 cup butter (2 sticks), softened
1 tsp vanilla extract
1 pound 10x sugar (about 3 3/4 cups)
opt: 1 T meringue powder
1-3 T milk (use less milk for a stiffer frosting for decorating, use more milk for a softer frosting for spreading)

Cream butter and vanilla.
Gradually beat in sugar and optional meringue.
Beat in milk until desired consistency.

Yield: Frosts one 2-layer or 13x9 cake or 18 cupcakes.


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