Butter Cream Frosting


1/2 cup butter or margarine
1/8 teaspoon salt
1 pound unsifted powdered sugar
1 egg or 2 egg yolks
1 teaspoon vanilla
2 tablespoons (about) milk


Cream butter and salt; gradually add part of the sugar, blending well after each addition. Stir in egg and vanilla. Add remaining sugar alternately with milk, until of spreading consistency, beating after each addition until smooth.
Makes 2 1/2 cups, or enough to cover tops and sides of two 9 inch layers, three 8 inch layers, a 9 inch square, a 13x9 inch cake, or a 10 inch tube cake.
Coffee Butter Cream Frosting
Prepare as for Butter Cream Frosting, adding 1 tablespoon Instant Maxwell House, Sanka, or Yuban Coffee and decreasing the vanilla to 1/2 teaspoon.

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