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Buttercream Frosting, American
Let the butter soften at room temperature, then using an electric mixer, cream the butter, adding the sugar once the butter is no longer one big glob caught up in the mixing blades. (When this happens, I turn the mixer on full force and let physics do the rest - if there is powdered sugar already in the bowl, you and a good part of your kitchen will soon be "lightly dusted with powdered sugar".) Set the mixer on low speed, add the sugar in smaller portions and let it get saturated with butter before you add more. Once it is safe to do so, turn the mixer up as high as you need to so the butter and sugar get good and mixed - it should look like frosting at this point - but you aren't quite done yet.
Turn the mixer down to low speed and add your milk and vanilla. I also add food coloring at this point - a few drops of "red" and you will get a lovely shade of pink. When the milk and the vanilla are blended into your frosting, turn the mixer up a few notches and let'er rip! I watch it carefully at this point because once I mixed for too long and I started to get butter lumps - I am not sure why. Mix it until you have a nice, smooth, evenly colored batch of frosting. Frost your cake! If you have leftover frosting - grab a spoon, hide in the closet and enjoy. Or, cover it and stick it in the fridge for next-time. (I almost never do this...)
Contributed by Moi, 2009
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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