10 March 2019

Buttercream Frosting

Zachary wants me to blog this as well from Betty Crocker, but this one we did adjust it.  Zachary used Country Crock instead of butter and once used almond extract instead of vanilla. It takes color well!


3 cups powdered sugar
1/3 cup Country Crock- just from the fridge is fine.
1 1/2 teaspoons vanilla or other flavoring
optional: coloring


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

2 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 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

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