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Pulled from an article in the St. Louis Post Dispatch.


  • Enough for 24 cupcakes or 1 three-layer cake
  • 1/2 cup (1 stick) butter, softened
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 tablespoons milk, half-and-half or evaporated milk


  • In a medium bowl, beat butter with an electric mixer until creamy and smooth.
  • Add sugar, vanilla and salt; beat for 1 minute. Add milk; beat on high speed until frosting is smooth and creamy, stopping the mixer often to scrape the sides of the bowl.
  • 112 calories; 4g fat; 2.5g saturated fat; 10mg cholesterol; no protein; 19g carbohydrate; 18.5g sugar; no fiber; 25mg sodium; 3mg calcium; 4mg potassium.
  • • To make chocolate frosting, replace 1/2 cup sugar with 2/3 cup unsweetened cocoa powder.
  • • To make strawberry, blackberry or raspberry frosting, increase the sugar by 1/3 cup, and add 1/3 cup of strawberry, blackberry or raspberry jam along with the milk.
  • • To make lemon or orange frosting, omit the vanilla and substitute 1 teaspoon of lemon or orange extract and 2 teaspoons of grated lemon or orange zest.
  • Adapted from “Southern Cakes,” by Nancie McDermott

Categories: Dairy  Dessert  Frosting  Sweet 

Author Credit: Southern Cake by Nancie McDermott

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