Creamy vanilla frosting and variations

1 Servings

Ingredients

Quantity Ingredient
2 cups Confectioners' sugar; sifted
½ teaspoon French's Vanilla
2 tablespoons Butter; softened
1 tablespoon Milk

Directions

Combine confectioners' sugar, ½ to 1 teaspoon vanilla, and butter. Blend in 1 to 3 tablespoons milk until desired consistency. Beat well.

VARIATIONS:

For Orange Frosting: Substitute 1 teaspoon grated orange rind for vanilla and orange juice for milk. Or substitute ½ teaspoon French's Orange Extract for vanilla.

For Lemon Frosting: Substitute 1 teaspoon grated lemon rind for vanilla and 1½ tablespoons lemon juice for milk. Thin with milk, if necessary. Or substitute ¼ teaspoon French's Lemon Extract for vanilla.

For Browned Butter Frosting: Substitute ¼ cup melted browned butter for the soft butter.

For Coffee Frosting: Substitute hot strong coffee for the milk.

For Chocolate Frosting: Blend in 1 square (1 oz.) melted unsweetened chocolate.

For Peppermint Frosting: Add 2 teaspoons crushed peppermint candy and a few drops French's Red Food Coloring. Or substitute ¼ teaspoon French's Peppermint Extract for vanilla; add a few drops red food coloring.

For Peanut Frosting: Substitute 2 tablespoons peanut butter for the butter.

For Spice Frosting: Add ⅛ teaspoon French's Cinnamon, 1/16 teaspoon French's Nutmeg and 1/`16 teaspoon French's Cloves.

For Nut Frosting: Blend in 2 tablespoons chopped Funsten's Nuts.

For Caramel Frosting: Substitute 2 to 3 tablespoons caramelized sugar for milk. Thin with milk if necessary.

For Molasses Frosting: Add 1 tablespoon light molasses with the milk.

Fruitcake Glaze: Combine ½ cup sugar and ¼ cup orange juice in small saucepan. Heat, stirring constantly, just until sugar dissolves. Brush over warm fruitcake.

Decorating Frosting: Combine 2 cups sifted confectioners' sugar, ½ teaspoon French's Vanilla and 2 to 3 tablespoons milk or cream until of decorating consistency.

NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #853 by NGavlak@... on Oct 19, 1997

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