Basic Frosting

Basic Frosting from Creative Cake Decorating, Better Homes and Gardens

6 TBSP butter or margarine*
4 – 4.5 cups powdered sugar
.25 cups milk
1.5 tsp vanilla

Fluff butter or margarine. Add about half of the powdered sugar, mixing well. Beat in milk and vanilla. Gradually add remaining powdered sugar until it is thick enough to stand on its own.

This will be a light yellowish color. Add food coloring to spice it up, you can get creative and remove bits to make different colors, though you may need to add more powdered sugar after adding the dye since it is liquid. Another trick is to add unsweetened cocoa to taste and make it chocolate frosting.

Attached are pictures of my mock carrot cake and some frosted banana muffins where I used up some leftover frosting. Unused frosting can be kept in the fridge for a few days. Take out and once it is room temperature you can use it for frosting again. Banana muffins with chocolate frosting – yum! Instant cupcakes.

* I generally go with margarine so I don’t have to worry as much about it going bad.