Recipe
Vienna Cream Frosting Recipe
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Lacrenshaw / All my dishes 10 months ago
Jubes from recipezaar warns that the butter used here should be room temperature but not melted. Also it can be flavored to your liking with extracts.
Prep:15m Servings:15
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 Lacrenshaw |
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Fans
Ingredients
- 1/4 pound butter, room temperature
- 1 3/4 cups confectioners' sugar
- 2 tablespoons milk
Directions
- Beat butter in bowl of electric mixer for a "fair length of time" OR until butter turns white.
- Gradually beat in half of the sugar, all the milk and then the remaining sugar.
- If you'd like a thicker mixture, add extra sugar on spoonful at a time.
- If the mixture is too thick, GRADUALLY add small bits of water.
- **Use 2 to 3 tablespoons with the sugar to make chocolate.
- **Use 3 teaspoons instant coffee for coffee flavor.
- **Use 2 tablespoons lemon juice instead of milk for lemon.
- **Use 2 tablespoons orange juice instead of milk for orange.
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ambus 10 months ago said:
This sounds great...I like the variations.Thanks for sharing.
knoxcop 10 months ago said:
Woohoo! This is a light one for sure. I'll take one gallon of the coffee flavor, please...
--Kn0x--
lacrenshaw 10 months ago said:
Thank you for appreciating it, ambus! The variations are very interesting, I agree. Thanks for the 5.
Lorraine
lacrenshaw 10 months ago said:
Really, truly, sincerely light, knox! Enjoy that coffee.
Lorraine
krumkake 10 months ago said:
Endless possibilities! Love them all (of course I do with my sweet tooth...) - thanks Lorraine.
indicatorsrule1 10 months ago said:
Good morning. Great recipe. How about adding 3 tsp of General Mills International coffee Vienna Austrian flavor. Talk about your Vienna Cream Frosting. Thanks so much.
joe1155 10 months ago said:
Nice.
juels 10 months ago said:
Lovely recipe, Lorraine! I love all the variations you included here, too!