Frosting, 7 Ways

Name: Frosting, 7 Ways
Cook time: PT-496092H29M5S
Total time: 10 min
Ingredients: 8 tablespoons (1 stick) butter, softened; 4 cups confectioners’ sugar; 6 tablespoons cream or milk, plus more if needed; 2 teaspoons vanilla extract; Pinch salt

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Time 10 minutes

Units Scale

Ingredients

8 tablespoons (1 stick) butter, softened
4 cups confectioners’ sugar
6 tablespoons cream or milk, plus more if needed
2 teaspoons vanilla extract
Pinch salt

Instructions

Use an electric mixer to cream the butter in a large bowl. Gradually work in the sugar, alternating with the cream and beating well after each addition.
Stir in the vanilla and salt. If the frosting is too thick to spread, add a little more cream, a teaspoon at a time. If it’s too thin (unlikely, but possible), refrigerate; it will thicken as the butter hardens.

– Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition

Recipe variations

Chocolate Frosting
Before starting, melt 2 ounces chopped dark chocolate over very low heat in a double boiler; let cool to room temperature. Add it to the frosting in Step 1, after you’ve beaten in about half each of the sugar and cream.

Mocha Frosting
An adult frosting: Add 1 ounce unsweetened chocolate, melted and cooled as in the preceding variation, to the frosting after adding about half the sugar. Substitute 2 tablespoons very strong brewed coffee (espresso is best) for 2 tablespoons of the cream or milk.

Lemon or Orange Frosting
This is very good made with half butter and half cream cheese, but it can also be made with all butter. Omit the cream. Reduce the vanilla to 1 teaspoon and add 1 teaspoon fresh lemon juice or 1 tablespoon fresh orange juice. Stir in 1 teaspoon grated or minced lemon zest or 1 tablespoon grated or minced orange zest.

Maple Frosting
Thinner than the usual frosting; use for cakes or spread on pancakes, waffles, and French toast: Substitute 1/2 cup maple syrup for 2 cups of the confectioners’ sugar. Omit the vanilla. Proceed with the recipe, then refrigerate the frosting to solidify it somewhat before using.

Peanut Butter Frosting
Perfect with chocolate cupcakes or sandwiched between oatmeal cookies: Substitute 1/4 cup smooth peanut butter for 4 tablespoons of the butter. Proceed with the recipe; this may require extra cream to get it to the right consistency.