My Vanilla Frosting Recipe

                                                                                         

I wish I could actually call this “my” vanilla frosting recipe, but when you’ve got something that works so well, why reinvent the proverbial wheel??? Pillsbury’s The Complete Book of Baking is one of the best general cookbooks around for pies and cookies and cakes, and its recipe for Buttercream Frosting is a thing of beauty!

The great thing about this recipe is its simplicity:

2/3 cup softened butter
4 cups powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons half-and-half or milk

In a large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well. Beat in vanilla and half-and-half, adding enough half-and-half for desired spreading consistency. Yield: Frosts 2-layer or 13x9-inch cake.

Now, I do admit that I tinker a bit with this vanilla frosting recipe. I use double-strength vanilla extract, to add extra depth and richness to the flavor, and I use 2 teaspoons of it. It’s no more expensive than pure vanilla extract (no one should even acknowledge the existence of the artificial stuff); and although you won’t readily find it at your local grocery store, it’s easily bought online. When you have a recipe as simple and straightforward as this one is, the quality of the ingredients is paramount. So don’t buy your butter on sale but invest in a European-style, go with the half-and-half rather than milk, and use the double-strength vanilla extract. You’ll thank me later!

Once you’ve made your vanilla frosting recipe, you can use it to frost a sheet cake or a layer cake; you can add a bit more confectioners’ sugar to make an icing to decorate your cake or cookies; you can frost 24 cupcakes; and you can just pick up a spoon and eat it “as is” … my favorite! People will wrestle with each other for the privilege of licking the bowl and the spoon.

This recipe is readily adaptable for vegans, for people with lactose intolerance, and for those who keep Kosher and need non-dairy desserts to accompany a meat meal. Use margarine (though the flavor won’t be the same as it is with butter, some accommodations are necessary in this life), and substitute vanilla soy milk for the half-and-half. Voila! Treats that everyone can enjoy!

Another beautiful thing about this recipe is that you can tint the frosting for any occasion -- red for Valentine’s Day, green for St. Paddy’s Day, yellow for Easter, pink and blue for a baby shower. And you can even leave it in its original creamy color for a wedding. This vanilla frosting recipe is too good to be true!

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