Prep time: 10 minutes Makes 2 cups
Buttercream frosting is versatile because you can tint it any color and you can add flavorings to it to change the taste. This recipe is enough to frost and fill two 9-inch round layers or the tops of 24 cupcakes.
This recipe comes from "Cake Decorating for Dummies," by Joe LoCicero (Wiley Publishing, $19.99).
1 cup unsalted butter, softened
1 teaspoon pure vanilla extract
3¾ cup sifted confectioners sugar
¼ cup milk
In a large bowl, beat butter and vanilla on medium speed of an electric mixer for about 30 seconds. Gradually add half the sugar, beating well. Beat in milk, then add remaining sugar. Continue beating until frosting is smooth and creamy and reaches the desired consistency.
Note: If the frosting is too thick, add milk in 1 teaspoon increments, beating each addition well until it reaches the desired consistency.
Per tablespoon: 65 calories; 0 protein; 11 grams carbohydrates; 3 grams fat (1 saturated, 1 monounsaturated, 1 polyunsaturated); trace cholesterol; 1 milligram sodium; 0 fiber; 10 grams sugar; 33 percent calories from fat.