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Butter Frosting

This is a creamy, sweet master recipe provides the base for seven festive variations. This recipe takes 15 minutes from start to finish and frosts the tops and sides of two 8- or 9- inch cake, or 24 cupcakes.

1/3 cup butter
4 cups sifted powdered sugar
cup milk
1 teaspoons vanilla
Additional milk
Food coloring (optional)

1. In a large mixing bowl beat butter until fluffy. Gradually add two cups of the powdered sugar, beating well. Slowly beat in cup milk and vanilla.

2. Gradually add remaining powdered sugar, beating until combined. If necessary, beat in a little additional milk to make frosting that is easy to spread. Tint with food coloring as desired, or use as a base for any of the variations below. Transfer unused frosting to a storage container and chill for up to one week.

– Peanut Butter Crunch
Substitute creamy peanut butter for the butter. Sprinkle chopped candy- coated peanut butter pieces or chopped peanuts over frosting.

– Mocha Cocoa
Reduce powered sugar to four cups and add cup unsweetened cocoa powder along with the first two cups powdered sugar. Add one tablespoon instant coffee crystals to the cup milk. Let stand three minutes; stir until dissolved.

– Maraschino Cherry
Substitute three tablespoons maraschino cherry juice for the milk; add 1/3 cup chopped maraschino cherries with the cherry juice.

– Vanilla Polka Dot
Stir two to three tablespoons candy sprinkles in the butter frosting before using.

– Mini Mint Chip
Add teaspoon mint extract and a few drops green food coloring with the milk. Stir in 1/3 cup miniature semisweet chocolate pieces before using.

– Double Orange
Substitute fresh orange juice for the milk; add one teaspoon finely shredded orange peel after all the powdered sugar is added. If desired, top with thin strips of orange peel.

– Chocolate Butter Frosting
Reduce powdered sugar to four cups and add cup unsweetened cocoa powder along with the first two cups powdered sugar. If desired, top with chocolate curls (shaved chocolate).

CREAMY WHITE FROSTING

It only takes 25 minutes for this recipe from start to finish and is enough to frost tops and sides of two 8- or 9- inch cake layers.

1 cup shortening
1 teaspoons vanilla
teaspoon lemon extract, orange extract, or almond extract
4 cups sifted powdered sugar
3 to 4 tablespoon milk

Beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the sugar, beating well. Add two tablespoons of the milk. Gradually beat in remaining sugar and enough milk to make frosting that is easy to spread.

CREAM CHEESE FROSTING

This recipe takes 20 minutes from start to finish and frosts the tops and sides of two 8- or 9- inch cake layers.

2 3- ounces packages cream cheese, softened
cup butter, softened
2 teaspoon vanilla
4 to 4 cups sifted powdered sugar

Beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy. Gradually add two cups sifted powdered sugar, beating well. Gradually beat in enough of the remaining sifted powdered sugar to make frosting that is easy to spread.

– Orange Cream Cheese Frosting
Prepare as above, except omit vanilla, beat one tablespoon apricot brandy or orange juice with cream cheese mixture. After frosting is of spreading consistency, stir in teaspoon finely shredded orange peel.

BROWNED BUTTER FROSTING

This recipe takes 20 minutes from start to finish and frosts the tops and sides of two 8- or 9- inch cake layers.

cup butter
4 cups sifted powdered sugar
2 tablespoons milk
1 teaspoon vanilla

In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a delicate brown. Remove from heat; pour into small bowl. Add powdered sugar, milk, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding more milk, if necessary, to make frosting that is easy to spread.

PENUCHE FROSTING

This recipe takes 15 minutes and frosts the top of one 13×9- inch cake. This is caramel- flavored frosting that works so well because it sets up so quickly.

cup butter
1 cup packed brown sugar
milk
3 cups sifted powdered sugar

In a medium saucepan melt butter; stir in brown sugar. Cook and stir until bubbly. Remove from heat. Add milk; beat vigorously with a wooden spoon until smooth. Add sifted powdered sugar; beat by hand until frosting is easy to spread. Use frosting immediately.

TRUFFLE FROSTING

This recipe takes 15 minutes from start to finish and frosts the tops and sides of two 8- or 9- inch cake layers. Before using it needs to be chilled for hour and a half.

1 whipping cream
cup light- colored corn syrup
1 12- ounces packages (2 cups) semisweet chocolate pieces
1 teaspoon vanilla

In a medium heavy saucepan bring whipping cream and corn syrup to a simmer. Remove from heat. Stir in chocolate pieces and vanilla; let stand for two minutes. Whisk mixture until smooth and melted. Cover and chill about hour and a half or until mixture is easy to spread. Stirring occasionally. Beat with am electric mixer until fluffy.