Buttercream Frosting Recipe

• 1 lb confectioners sugar (approx. 4-1/2 c.)
• 1/2 c. butter, softened
• 1 tsp vanilla extract
• 3 Tbsp. lowfat milk* food coloring, optional

1. In large bowl, beat together sugar, butter, vanilla and lowfat milk till smooth.
2. If necessary, add in more lowfat milk till frosting is spreading consistency.
3. Add in a few drops of food coloring if you wish.
4. Stir to blend.
5. Makes sufficient to fill and frost a 2-layer cake or possibly a 13"x9" sheet cake or possibly 2 dozen cupcakes.
6. *Maraschino cherry juice can be used instead if desired the taste.
7. Start with a Tbsp.
8. of cherry juice before adding more to see if desired the flavor.
9. If you want it stronger, use more juice and forget the lowfat milk.
10. If you do not want a strong cherry flavor, use part lowfat milk with the juice.
11. Chocolate buttercream frosting: Heat 2 squares (1 ounce ea) unsweetened chocolate over low heat in double boiler till just melted.
12. Stir into above buttercream frosting mix.
13. Karen Stewart

confectioners sugar, butter, vanilla, milk

Taken from cookeatshare.com/recipes/buttercream-frosting-95610 (may not work)