Recipe: Creamy Vanilla Frosting with 5 Variations

CREAMY VANILLA FROSTING

3 cups powdered sugar
1/3 cup margarine or butter, softened
1 1/2 teaspoons vanilla
Few drops food color, if desired
About 2 tablespoons milk

Beat powdered sugar and margarine in medium bowl on low speed 1 minute. Beat in vanilla, food color and milk on low to high speed about 2 minutes or until smooth consistency.

Frosts a 13x9-inch cake or fills and frosts two 8- or 9-inch cake layers.

VARIATIONS:

BROWNED BUTTER FROSTING:
Heat butter over medium heat until delicate brown; cool. Mix melted butter with powdered sugar. (We do not recommend margarine for this recipe.)

CHERRY FROSTING:
Stir in 2 tablespoons drained chopped maraschino cherries and 2 drops red food color.

CITRUS FROSTING:
Omit vanilla. Substitute lemon or orange juice for the milk. Stir in 1/2 teaspoon grated lemon peel or 2 teaspoons grated orange peel.

MAPLE-NUT FROSTING:
Substitute 1/2 cup maple-flavored syrup for the vanilla and milk. Stir in 1/4 cup finely chopped nuts.

PEANUT BUTTER FROSTING:
Substitute peanut butter for the margarine. Increase milk to 1/4 to 1/3 cup.

Source: Oster Hand/Stand Mixer Manual, Model 2382, Sunbeam Products, Inc., 1995