Recipe: Vanilla Buttercream Frosting with 5 Variations for Joanne

VANILLA BUTTERCREAM FROSTING
Makes about 1 3/4 cups

3 cups powdered sugar
1/3 cup butter or stick margarine, softened
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons milk

Mix powdered sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13 X 9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Note: To fill and frost an 8-inch three-layer cake, use 4 1/2 cups powdered sugar, 1/2 cup butter or stick margarine, softened, 2 teaspoons vanilla and about 3 tablespoons milk.

*Do not use vegetable oil spreads.

BROWNED BUTTER BUTTERCREAM FROSTING:
Heat 1/3 cup butter (do not use margarine or spreads) over medium heat until just light brown. Watch carefully because butter can brown then burn quickly. Cool. Use browned butter instead of softened butter in recipe.

LEMON BUTTERCREAM FROSTING:
Omit vanilla. Substitute lemon juice for the milk. Stir in 1/2 teaspoon grated lemon peel.

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

ORANGE BUTTERCREAM FROSTING:
Omit vanilla. Substitute orange juice for the milk. Stir in 2 teaspoons grated orange peel.

PEANUT BUTTER BUTTERCREAM FROSTING:
Substitute peanut butter for the butter. Increase milk to 1/4 cup, adding more if necessary, a few drops at a time.

Source: Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition