Here are some delicious and classic recipes for frosting. Use these on cake or cupcakes—either way you’re sure to smile.
Classic Cream Cheese Frosting
For this recipe you’ll need:
1 (8-oz.) pkg. cream cheese, softened
1/2 cup butter or margarine, softened
2 tsp. pure vanilla extract
5 3/4- 6 1/4 cups sifted powdered sugar
To make this recipe:
In a large bowl, use an electric mixer and beat cream cheese, butter, and vanilla until light and fluffy. Slowly add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency.
This recipe frosts about 24 cupcakes or tops and sides of two 8- or 9-inch cake layers. Cover and store the frosted cupcakes or cake in refrigerator.
Tip: For Chocolate Cream Cheese Frosting: Prepare frosting as above, except beat 1/2 cup unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5 1/4 to 5 3/4 cups.
Butter Frosting
For this recipe you’ll need:
1/3 cup butter
4½ cups sifted powdered sugar
¼ cup milk
1½ teaspoons pure vanilla extract
Milk
Food coloring (optional)
To make this recipe:
In a large mixing bowl, beat butter until fluffy. Slowly add 2 cups of the powdered sugar, beating well. Slowly beat in the ¼ cup milk and vanilla extract.
Slowly beat in remaining powdered sugar. Beat in additional milk, if desired, to reach spreading consistency. If you choose, tint with food coloring. This frosts about 24 cupcakes or tops and sides of two 8- or 9-inch cake layers.
Variations:
Chocolate Butter Frosting: Prepare as above, except beat ½ cup unsweetened cocoa powder into butter and reduce powdered sugar to a total of 4 cups.
Lemon or Orange Butter Frosting: Prepare as above, except substitute fresh lemon juice or orange juice for the milk and add ½ teaspoon finely shredded lemon peel or 1 teaspoon finely shredded orange peel with the juice.
Peanut Butter Frosting: Prepare as above, except substitute creamy peanut butter for the butter