Recipe - Buttercream Frosting

1 Box (1lb) powdered sugar
One fourth teaspoon Salt
One fourth cup Milk
1 teaspoon Vanilla
1/3 cup Soft butter or margarine
3 dr Milk; if necessary, more or
less

From: Carol AE Nickerson caroln@gandalf.Berkeley.edu

Date: 1 Apr 1994 01:18:19 0500
I have been using this easy recipe from the side of the box of powdered
sugar for frosting: In a mixing bowl, combine 1 lb. box of powdered sugar,
One fourth teaspoon salt, One fourth cup milk, 1 teaspoon vanilla, and 1/3 cup soft
butter or margarine. Beat with electric mixer or heavy spoon until smooth
and creamy, scraping bowl often. If too thick to spread easily, beat in a
few drops of milk. Frosts tops and sides of two 8 or 9inch cake layers.

Does anyone have any ideas for varying the flavor of this frosting? One of
my cookbooks suggested omitting the vanilla and substituting orange or
lemon juice for the milk and adding 2 teaspoons of grated orange peel or
One half teaspoon grated lemon peel. I tried both orange and lemon and what
happens is that the water from the orange or lemon juice leaks out of the
frosting and puddles on the cake plate, making the cake soggy at the
bottom.

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