Serves: 12
1. Mix powdered sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and chocolate.
2. Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13 X 9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
Note: To fill and frost an 8-inch three-layer cake, use 4 1/2 cups powdered sugar, 1/2 cup butter or stick margarine, softened, 3 teaspoons vanilla, 4 ounces chocolate and about 1/4 cup milk.
*Do not use vegetable oil spreads.
NUTRITION FACTS: 1 Serving Calories 210 (Calories from Fat 80) Fat 9g (Saturated 6g) Cholesterol 15mg Sodium 35mg Carbohydrate 32g (Dietary Fiber 1g) Protein 1g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1 Starch 1 Fruit 1 1/2 Fat
Creamy Cocoa Frosting: Substitute 1/3 cup baking cocoa for the chocolate.
Mocha Frosting: Add 2 1/2 teaspoons instant coffee (dry) with the powdered sugar.
White Chocolate Frosting: Substitute 3/4 cup (3 ounces) white baking chips, melted and cooled, for the chocolate.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Buttercream Frosting recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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