Butter Cream Frosting

Butter Cream Frosting

This Butter Cream Frosting really helps top off my favorite Cinnamon Rolls.  It’s a great base recipe too.  You can easily add a few extra ingredients to make chocolate, lemon, orange, or even peanut butter.  I like to use the real vanilla extract.  It really gives it a lovely flavor.

I made 15 dozen cinnamon rolls at our Church Girls Camp.   They were used for the clean cabin award each day.  We ended up with 2 winners and one runner up (they got a half a cinnamon roll) each day because all of the cabins were clean!  I confess I also made a few dozen as bribery.  Anyone who helped me get the kitchen cleaned up for check-out earned a cinnamon roll.  I had a lot of great help!

Butter Cream Frosting
 
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Recipe type: Dessert
This Butter Cream Frosting really helps top off my favorite Cinnamon Rolls. It's a great base recipe too. You can easily add a few extra ingredients to make chocolate, lemon, orange, or even peanut butter. I like to use the real vanilla extract. It really gives it a lovely flavor.
Ingredients
  • 8 Tbsp butter, softened
  • 1 Tbsp vanilla extract
  • 4½ - 5½ cups powdered sugar
  • ¼ to ½ cup milk
Instructions
  1. Whip the butter on it's own for a few minutes (about 2) until nice and smooth.
  2. Add powdered sugar, vanilla and milk. Mix until well blended
  3. If you want the frosting thicker, add more powdered sugar. If you want it thinner, add more milk.
Notes
I tend to make this frosting more on the thick side when making it for cinnamon rolls. That way it doesn't melt quite so quickly.

Chocolate: Add ½ cup unsweetened cocoa powder.
Lemon: Substitute lemon juice for the milk and add 1½ tsp lemon zest.
Orange: Substitute 2½ Tbsp orange juice for the milk. Omit vanilla and add 1½ tsp orange zest.
Peanut Butter: Substitute creamy peanut butter for the butter.

Adapted from the cookbook Wheat Cookin’ Made Easy