Vanilla Buttercream Frosting
3
⁄
4
cup butter or
margarine, softened
1
⁄
8
teaspoon salt
3
1
⁄
2
cups powdered
sugar
1 teaspoon vanilla
2-3
1
⁄
2
tablespoons milk or
half-and-half
In deep, narrow bowl, place butter, salt, powdered
sugar, vanilla, and 2 tablespoons milk. Insert
blending attachment into motor body. Blend at
Speed 5 for 30 seconds. Increase to Speed 9; blend
15 to 25 seconds, or until creamy, adding additional
milk if necessary and scraping bowl as needed.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per Serving: About 240 cal, 0 g pro, 35 g carb,
11 g total fat, 7 g sat fat, 30 mg chol, 25 mg sod.
VARIATION
Chocolate Buttercream Frosting
Add 2 ounces unsweetened chocolate, melted and
cooled, to prepared Vanilla Buttercream Frosting.
Blend at Speed 5 for 20 to 25 seconds, or until well
mixed.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per Serving: About 260 cal, 1 g pro, 36 g carb,
14 g total fat, 9 g sat fat, 30 mg chol, 30 mg sod.
14
Cream Cheese Frosting
1 package (8 oz.)
cream cheese,
softened
1
⁄
4
cup butter or
margarine, softened
1
⁄
2
teaspoon vanilla
1
⁄
8
teaspoon salt
3-3
3
⁄
4
cups powdered
sugar
In deep, narrow bowl, place cream cheese, butter,
vanilla, and salt. Insert blending attachment into
motor body. Blend at Speed 5 for 15 to 20 seconds,
or until smooth. Add 3 cups powdered sugar. Blend
at Speed 6 for 30 to 40 seconds, or until mixed,
adding additional powdered sugar if necessary and
scraping bowl as needed.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per Serving: About 220 cal, 1 g pro, 30 g carb,
10 g total fat, 7 g sat fat, 30 mg chol, 80 mg sod.
VARIATION
Orange Cream Cheese Frosting
Substitute 1
1
⁄
2
teaspoons grated orange peel for
vanilla.
Yield: 12 to 16 servings (frosting for 2-layer or
13x9x2-inch cake).
Per Serving: About 220 cal, 1 g pro, 30 g carb,
10 g total fat, 7 g sat fat, 30 mg chol, 80 mg sod.
