Serves: 12
Total Calories: 252
1. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well.
2. Beat in vanilla and enough half-and-half for desired spreading consistency.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 260 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 7 g 35% * Cholesterol: 30 mg 10% * Sodium: 105 mg 4% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 0 g 0% * Sugars: 39 g * Protein: 0 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 2 1/2 Fruit, 2 1/2 Fat or 2 1/2 Carbohydrate, 2 1/2 Fat
Variations
Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.
Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate or 2 oz. unsweetened chocolate, melted, to butter blend well. Continue as directed above.
Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting mix well.
Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.
Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.
Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.
Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.
Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter blend well. Continue as directed above.
See Cook's Note: Frostings and Fillings
This Buttercream Frosting recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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