BUTTER CREAM FROSTING

A WORD ABOUT FROSTING. To make the best tasting and spreading frosting, you have to start with softened butter, not melted butter and not margarine. When you melt the butter it changes its properties and the texture changes. I know the new Hershey Chocolate recipe says to melt it, but you will be disappointed. Also real margarine is not being made anymore. The products on the market are oil spreads, and don't taste or "act" like butter or margarine in a recipe.... From now on, in baking, if it says butter or margarine, use BUTTER.

I HATE WHITE CAKE AND WHITE FROSTING so make it very seldom. I always use a box mix for white. I have tried several recipes through the years, but find the box is the most consistent. Sorry if you're disappointed.

Butter Cream Frosting:

1 cup butter, soft

1 box Powdered sugar

1 tsp flavoring

Half and half

Put butter in mixer. Add powdered sugar and salt. Mix adding milk gradually until spreading consistency. Not too much milk. Remember the butter is soft so frosting will set up when refrigerated. Add flavoring.

At this point you can put some food color in if you want. Or divide into small bowl and have different colors.

When I took cake decorating in 1972, we made this frosting with all Crisco (not butter). If you want a really white, smooth frosting use 1/2 butter and 1/2 Crisco. There is also a white vanilla, Wilton, that comes out much whiter.