Recipe - Creamy Vanilla Frosting

2 cup Confectioners' sugar; sifted
One half teaspoon French's Vanilla
2 tablespoon Butter; softened
1 tablespoon Milk

Combine confectioners' sugar, One half to 1 teaspoon vanilla, and butter. Blend
in 1 to 3 tablespoons milk until desired consistency. Beat well.

VARIATIONS:

For Orange Frosting: Substitute 1 teaspoon grated orange rind for vanilla
and orange juice for milk. Or substitute One half teaspoon French's Orange
Extract for vanilla.

For Lemon Frosting: Substitute 1 teaspoon grated lemon rind for vanilla and
1 One half tablespoons lemon juice for milk. Thin with milk, if necessary. Or
substitute One fourth teaspoon French's Lemon Extract for vanilla.

For Browned Butter Frosting: Substitute One fourth cup melted browned butter for
the soft butter.

For Coffee Frosting: Substitute hot strong coffee for the milk.

For Chocolate Frosting: Blend in 1 square (1 oz.) melted unsweetened
chocolate.

For Peppermint Frosting: Add 2 teaspoons crushed peppermint candy and a few
drops French's Red Food Coloring. Or substitute One fourth teaspoon French's
Peppermint Extract for vanilla; add a few drops red food coloring.

For Peanut Frosting: Substitute 2 tablespoons peanut butter for the butter.

For Spice Frosting: Add 1/8 teaspoon French's Cinnamon, 1/16 teaspoon
French's Nutmeg and 1/`16 teaspoon French's Cloves.

For Nut Frosting: Blend in 2 tablespoons chopped Funsten's Nuts.

For Caramel Frosting: Substitute 2 to 3 tablespoons caramelized sugar for
milk. Thin with milk if necessary.

For Molasses Frosting: Add 1 tablespoon light molasses with the milk.

Fruitcake Glaze: Combine One half cup sugar and One fourth cup orange juice in small
saucepan. Heat, stirring constantly, just until sugar dissolves. Brush over
warm fruitcake.

Decorating Frosting: Combine 2 cups sifted confectioners' sugar, 1/2
teaspoon French's Vanilla and 2 to 3 tablespoons milk or cream until of
decorating consistency.

NOTES : "Developed by Ann Pillsbury"

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MCRecipe Digest V1 #853 by NGavlak@aol.com on Oct 19, 1997