Butter Frosting on Lemon Cake
1/3 Cup Butter Or Margarine 2 To 3 Tablesoons Milk 4 Cups (1 Pound) Powdered Sugar 1 Teaspoon Vanilla 1/4 Teaspoon Salt
In a large bowl, cream margarine. Add remaining ingredients. Beat until smooth and of spreading consistency. If necessary, thin with additional milk or thicken with additional powdered sugar. Frosts 13x9 inch loaf cake or 2 layer cake.
Variations:
Brown Butter Frosting: Brown margarine in large saucepan over medium heat until light golden brown. Blend in remaining ingredients, beat until smooth.
Chocolate Butter Frosting: Blend in 1/3 cup cocoa, 2 envelopes premelted unsweetened baking chocolate flavor, or 2 1-oz squares melted unsweetened baking chocolate into creamed margarine.
Chocolate-Cherry Butter Frosting: Blend 3 tablespoons drained, chopped maraschino cherries into Chocolate Butter Frosting.
Coffee Butter Frosting: Add 1 1/2 teaspoons instant coffee with the sugar. The coffee may be dissolved in the milk for a smooth, no fleck appearance.
Mocha Butter Frosting: Blend in 3 tablespoons cocoa and 1 teaspoon instant coffee into creamed margarine.
Cream Cheese Frosting: Substitute a 3-oz package of cream cheese for margarine.
Nut Butter Frosting: Blend in 1/4 cup chopped nuts to frosting.
Orange or Lemon Butter Frosting: Substitute 1 teaspoon grated orange or lemon rind for vanilla and 2 or 3 tablespoons orange or lemon juice for the milk.
Peanut Butter Frosting: Cream 3 tablespoons peanut butter with the margarine.
Recipe - Calla Ferre - From Pillsbury Kitchen's Family Cookbook, 1979.
"A nice basic recipe with variations to suit numerous needs." - Calla Ferre
