IMG_1404Butter cream frosting is the handiest frosting. It is good on just about everything that needs frosting. So many recipes for  butter cream frosting have no business having the word ‘butter’ in the title. Shortening, margarine, or yes, even lard are often called for in butter cream frosting. So it is time for a   butter cream frosting that has earned having butter in the name. The recipe below is simple, and so delicious. It spreads well, keeps a long time in the refrigerator. After keeping a bit of this frosting in the refrigerator for a few days I noticed it picks up a yellow color, as does butter. Bring it to room temp and the frosting turns a pure white. I truly think this frosting will last chilled as long as chilled  butter does, It can easily be halved or doubled. My butter cream frosting sets up well whether you are spreading it on your favorite cake, or quickly spreading between two graham crackers for grandchildren who cannot wait for the cake to be done.
1 cup unsalted butter at room temperature
9-10 cups powdered sugar
1/4 cup flour
1/2 cup cold milk
2 teaspoons good vanilla
Mix the butter and flour until well blended and completely smooth. Add milk and blend again. Add vanilla. Add powdered sugar a bit at a time to be sure you are incorporating all the sugar and smoothing out any lumps. If the frosting is too thick add more milk one tablespoon at a time. If too thin, add more powdered sugar a quarter cup at a time. Refrigerate leftover frosting and bring to room temperature before using as it will appear too thick if used chilled.

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