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Butter Cream Frosting with Lemon Filling Variation
Created by paullois, Friday, 28 December 2012
none
Description From \"Let\'s Bake: The Robin Hood \'No-Sift\' Way\" 1964
Ingredients
At a glance
Course/Dish
Butter Creams / Frostings / Glaze’s
  • 1/2 Cup soft butter or margarine
  • 4 Cups powdered sugar
  • 1/3 Cup light cream, evaporated milk or milk
  • 1 tsp. vanilla
Methods/steps
  1. CREAM...butter and half of sugar with electric mixer until light.
  2. ADD...cream, mixing until smooth.
  3. ADD...remaining sugar and vanilla. Blend well.
  4. Yield...filling or frosting for top and sides of 8-inch or 9-inch layer cake.
  5. Prepare 1/2 recipe for top and sides of 9x5x3-inch loaf cake, 9x13-inch oblong cake or tops of 1 1/2 - 2 dozen cupcakes.
Additional Tips
Variations Chocolate Butter Cream Frosting PREPARE...Butter Cream Frosting as directed above EXCEPT add 2 squares (2 oz.) unsweetened chocolate, melted, after vanilla. Cocoa Butter Cream Frosting PREPARE...Butter Cream Frosting as directed above EXCEPT reduce sugar to 3 1/2 Cups and add 1/2 Cup cocoa. Lemon or Orange Butter Cream Frosting PREPARE...Butter Cream Frosting as directed above EXCEPT add 1 tbsp. grated lemon or orange rind. Omit vanilla. Maple Butter Cream Frosting PREPARE...Butter Cream Frosting as directed above EXCEPT add 1/4 tsp. maple flavoring. Omit Vanilla. Mint Butter Cream Frosting PREPARE...Butter Cream Frosting as directed above EXCEPT add 1 tsp. peppermint extract. Omit vanilla. Tint pale green or pink with food coloring, if desired.
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