On Sun, 1 May 2005 15:51:45 -0500, "jmcquown" >
wrote:

>JArthur wrote:
>> Hi folks. I have tried 5 times to make a buttercream frosting and
>> each time it came out wrong. The recipie goes something like this.
>>
>Seems to be a bit of overkill going on. My mom always made it simply this
>way:
>
>16 oz. confectioner's sugar
>6 Tbs. butter, softened
>3-4 tsp. whole milk or half & half
>1-1/2 tsp. vanilla extract
>1/8 tsp. salt
>
>In a large bowl with hand mixer at medium speed beat all ingredients
>together until very smooth. Add more milk as necessary to spread smoothly
>but not be too thin. This yields enough frosting for a 2-layer cake or a
>13X9 sheet style cake, tube cake or 2 dozen cupcakes.

IIRC, what JArthur is trying to make is indeed the classic buttercream
frosting. It is smoother and not as sweet as the confectionary sugar
one.

I've never made it, so unfortunately I can't give her/him any advice.

Sue(tm)
Lead me not into temptation... I can find it myself!