1
⁄
3
cup butter or
margarine, softened
1
⁄
4
cup whipping cream or
evaporated milk
1 teaspoon vanilla
1
⁄
4
teaspoon salt
4 cups powdered sugar,
divided
Low-fat milk, if
necessary
Place butter in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
1 minute, or until creamy. Stop and scrape bowl.
Add cream, vanilla, salt, and 1 cup powdered sugar.
Turn to Stir Speed and mix about 30 seconds. Stop
and scrape bowl. Turn to Speed 2 and mix about
1
1
⁄2 minutes, or until well blended. Stop and scrape
bowl.
Turn to Stir Speed. Gradually add remaining 3 cups
powdered sugar and mix until blended. Stop and
scrape bowl, if necessary. Add milk, 1 teaspoon at
a time, if necessary. Turn to Speed 4 and beat
about 1 minute, or until smooth.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per serving: About 219 cal, 0 g pro, 40 g carb,
7 g fat, 21 mg chol, 103 mg sod.
VARIATION
Chocolate Buttercream Frosting
Mix
1
⁄3 cup cocoa with powdered sugar in small bowl.
Add to softened butter, cream, vanilla, and salt.
Continue as directed above.
Yield 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake)
Per serving: About 224 cal, 1 g pro, 41 g carb,
7 g fat, 21 mg chol, 103 mg sod.
a~b
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BUTTERCREAM FROSTING
42
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