1/2 cup butter, softened
1 teaspoon vanilla extract or almond extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar (4 C)
3 to 5 Tbsp. milk
1. Beat first 3 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 2 Tbsp. additional milk for desired consistency.
Chocolate Buttercream Frosting: Increase milk to 5 to 7 Tbsp. Prepare recipe as directed in Step 1. Whisk together 2/3 cup unsweetened cocoa and powdered sugar. Proceed with recipe as directed. Makes about 2 1/4 cups.
Raspberry Buttercream Frosting: Omit milk. Proceed with recipe as directed, beating in 1/2 cup fresh raspberries with butter. Makes about 2 1/2 cups.
Orange Spiced Buttercream Frosting: Substitute 2 T orange juice for 2 T milk, and stir in 1 tsp. ground cinnamon and 1/4 tsp ground cloves in place of 1 tsp vanilla. (Yummy for Halloween sugar cookies!!)
From Southern Living