Creamy Vanilla Frosting with Variations

Ingredients

• 2 cups confectioners' sugar, sifted
• 1/2 to 1 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 1 to 3 tablespoons milk

Instructions

1. Combine confectioners' sugar, 1/2 to 1 teaspoon vanilla extract and butter.
2. Blend in 1 to 3 tablespoons milk until desired consistency. Beat well.

Notes

Begin with the least amount called for and increase as needed.

Variations

Browned Butter Frosting: Substitute 1/4 cup melted browned butter for the soft butter.

Butter-Rum: Substitute 1 teaspoon rum flavoring for the vanilla extract.

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

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

Coffee Frosting: Substitute warm strong coffee for the milk.

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

Fruitcake Glaze: Combine 1/2 cup sugar and 1/4 cup orange juice in small saucepan. Heat, stirring constantly, just until sugar dissolves. Brush over hot fruitcake.

Lemon Frosting: Substitute 1 teaspoon grated lemon rind for vanilla extract and 1 1/2 tablespoons lemon juice for milk. Thin with milk, if necessary. Or substitute 1/4 teaspoon lemon extract for vanilla extract.

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

Nut Frosting: Blend in 2 tablespoons finely chopped nuts.

Orange Frosting: Substitute 1 teaspoon grated orange rind for vanilla extract and orange juice for milk. Or substitute 1/2 teaspoon orange extract for vanilla extract.

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

Peppermint Frosting: Add in 2 teaspoons crushed peppermint candy and a few drops red or green food coloring. Or substitute 1/4 teaspoon peppermint extract for vanilla extract; add in a few drops red or green food coloring.

Spice Frosting: Add in 1/8 teaspoon cinnamon, 1/16 teaspoon nutmeg and 1/16 teaspoon ground cloves.