|
|
Recipe: Basic Buttercream Frosting
|
|
Ingredients
|
| Ingredient |
Qty. |
Unit |
| butter, room temperature |
1 |
lb |
| sifted powdered sugar |
1 |
lb |
| trans-fat free crisco |
1/2 |
c |
| milk as needed |
2 |
TBSP |
| vanilla |
2 |
tsp |
|
Instructions
|
1) This makes enough frosting for two layer cakes. It is easy to make a smaller batch. Just start with one stick of butter and 1/4 cup Crisco and keep adding butter and crisco until you have enough frosting.
2) Cream butter and crisco until fluffy. If you are going to use and eat the frosting immediately, consider omitting the crisco. If it is hot or if you are serving the dessert the next day, crisco makes the buttercream more stable and makes it possible to use less sugar (a more buttery, less sweet frosting.)
3) Slowly add sifted powdered sugar until you reach your desired sweetness and consistency. Add a splash of milk if the frosting gets too thick.
4) When the frosting gets close to done, beat in vanilla a scant teaspoon at a time to taste. Add food coloring or flavorings as desired.
5) If you make too much frosting, put it in an air-tight container and pop it in the freezer. Bring to room temperature and stir well before using.
|
|
Yield
|
|
1 big batch o frosting
|
|
Source
|
|
Annie's take on Mom's classic
|
|
|
Recipe submitted by Annie
|
|