From the kitchen of AnnMarie Barkwell
In a mixer, beat:
5 Tbsp butter or margarine, softened
3 c confectioner sugar
Add:
1 1/2 tsp vanilla
1 1/2 – 2 Tbsp milk
Add milk slowly until it’s smooth & spreading consistency.
Fills & frosts 2 9″ layers or a 13×9 cake.
Variations
Browned Butter Frosting:
- same as above, except heat butter in saucepan over medium heat until a delicate brown.
Cherry Butter Frosting:
- add 2 Tbsp drained chopped maraschino cherries & 2 drops red food coloring
Orange Butter Frosting:
- omit vanilla, sub orange juice for the milk, add 2 tsp grated orange peel.
Lemon Butter Frosting:
- omit vanilla, sub lemon juice for the milk, add 1/2 tsp grated lemon peel.
Peanut Butter Frosting:
- sub peanut butter for the butter, increase milk to 1/4 to 1/3 cup.