Buttercream Frosting

I've made 2 birthday cakes this weekend. It's also been a very busy weekend! So for the first cake I caved and bought a can of chocolate frosting. I hated to do that. For a few years I've been making my own frosting. Seriously, it makes sense. Ever read the ingredients on the can of frosting?! Once you do, you will want to wash your eyes out with soap, and never-ever buy another can of commercial frosting again.

It is SO easy to make buttercream frosting. It doesn't take 5 minutes, including cleanup, in my experience. It tastes amazing - and you KNOW what's in it!

This is a basic vanilla recipe. You can tweak it any way you like. I'll add some suggestions after the recipe.

Vanilla Buttercream Frosting

1 package powdered sugar (16 ounces) (3-3/4 cups)
1/2 cup butter, softened (1 stick)
2 to 3 tablespoons milk
2 teaspoons vanilla

Beat sugar, butter, milk and vanilla with electric mixer at low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until the frosting is of spreading consistency.

Makes about 2 1/2 cups frosting.

• Many recipes say you have to sift the sugar. I never, ever sift the sugar. I never do a single thing to get extra lumps out of the sugar. If you do sift, it will take extra time.
  

Variations:

Peppermint: Omit vanilla. Add 1/2 cups finely crushed peppermint sticks (about 7 sticks) and 1/2 tsp. peppermint extract.

Almond: Omit Vanilla. Add 2 tsp.s pure almond extract.

Lemon: Omit vanilla and milk - add 1 Tbsp grated lemon zest, and1/4 cup fresh lemon juice.

Chocolate: Add 1/4 cup powdered unsweetened cocoa for light chocolate. Add more if you would like a darker, less sweet frosting.

Mocha: to the chocolate buttercream light variation, add 1 Tbsp. instant coffee granules.

Fruit: Omit the milk. Add equal amount of strained fruit preserves of your choice.