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!
- 8 Tbsp butter, softened
- 1 Tbsp vanilla extract
- 4½ - 5½ cups powdered sugar
- ¼ to ½ cup milk
- Whip the butter on it's own for a few minutes (about 2) until nice and smooth.
- Add powdered sugar, vanilla and milk. Mix until well blended
- If you want the frosting thicker, add more powdered sugar. If you want it thinner, add more milk.
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