I remember when I was a kid, grandma would make a cake, and she used a butter icing, that she made. Gee, I can somewhat taste it in my mouth now.. I would really like to find a recipe for a butter icing. been reading about the buttercream icing, but that's not it.. Thanks to all..
GrandmaRocks
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It's better to keep your mouth shut and appear stupid, than to open your mouth and remove all doubt!
I remember that frosting too!!! I have NEVER been able to find the recipe!
I've asked my Gram a couple of times, but unfortunately she's not able to remember what I'm talking about! I'd also love to find this.....so if you get it....would you pass it on?
Iremember this also. My sister and I used to love to take the leftover icing and smear it on graham crackers!! Still a favorite comfort food for me. I just take powdered sugar, softened butter, a little vanilla extract and a small amount of milk to get the right consistency. As far as proportions.....????? But that is all it is. Tastes especially fine on dark chocolate cake!
I found these recipes in my files. I don't know if either one is the one that you are looking for or not but here goes. I haven't tried these yet. Lisa
Butter frosting
1/4 cup butter, softened
2 cups powdered or confectioners sugar
1 teaspoon vanilla
*we do not recommend margarine This recipe.
Heat butter over medium heat until delicate brown; cool.
Mix melted butter with powdered sugar.
Stir in vanilla and milk.
Beat until smooth and of spreading consistency.
Frosts a 13 X 9 inch cake or fills and frosts two 8- or 9-inch cake layers.
16 SERVINGS; 130 CALORIES PER SERVING.
For some reason I don't remember powdered sugar being in it...but that's silly cause it has to include that! I'm going to try the browned frosting recipe....sounds pretty tasty!
Thank you all for the replies. I will give that recipe a try and see if it works on my taste buds, lol... I don't know why, but I have been thinking about my grandma so badly these past few days. I guess it's because my 3rd born is having a baby, and she is the one that favors my grandma so much.. I would give anything for 5 minutes with my grandma again.. OK, enough of that before I start crying....
Thanks again to you all. Take care..
Hugs,
GrandmaRocks...
__________________
It's better to keep your mouth shut and appear stupid, than to open your mouth and remove all doubt!
Do you remember any of the ingredients? That might help me I can look through the cookbooks I have some of which are older and see but I really need some of the ingredients.
I had just put my son's bday cake in the oven when I read this. As I was getting ready to throw the box away, I saw this recipe on the Food Lion cake mix box. I've not tried it, but I use something similar to it for my decorating icing.
1/2 c Butter or Margarine (not reduced fat/calories)
Dash of salt
1 lb. confectioners sugar (10x is what I use in mine)
1/4 c milk
1 tsp. vanilla
Cream butter with salt; gradually add part of the sugar, blending well after each addition. Add remaining sugar, alternating with milk; beat vigorously after each addition. Blend in vanilla
Hope this helps.
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Charlene, mother to five
When God closes a door, somewhere he opens a window.
;-) BUTTERY WHITE ICING
Because of this icing's high proportion of butter, any cake frosted with it is best stored in the refrigerator.
Makes about 3 1/2 cups; total time: 15 minutes + cooling.
BRING TO A BOIL; COOL:
1 1/2 cups whole or 2 percent milk
7 T. all-purpose flour
BEAT:
1 1/2 cups (3 sticks) unsalted butter, softened (not melted)
1/2 t. kosher salt
ADD:
1 1/2 cups sugar
BEAT IN:
milk-flour mixture
1 T. vanilla extract
BRING milk and flour to a boil in a heavy saucepan over medium heat, whisking constantly to avoid scorching. Cook until mixture thickens into a paste, about 5 minutes. ( cool flour mixture completely before using).
BEAT butter and salt in a large mixing bowl until combined.
ADD sugar and beat until fluffy.
BEAT IN cooled flour mixture and vanilla extract until well blended and smooth, about 4 minutes. icing ill not be glossy smooth, but a bit rough-looking. Frost cake and chill until ready to serve (to firm up icing). Store any leftover cake in the refrigerator to keep the icing firm.
(Icing should resemble loosely mashed potatoes).
I got this recipe out of the Feb. issue of Cousine at home magazine
Iremember this also. My sister and I used to love to take the leftover icing and smear it on graham crackers!! Still a favorite comfort food for me. I just take powdered sugar, softened butter, a little vanilla extract and a small amount of milk to get the right consistency. As far as proportions.....????? But that is all it is. Tastes especially fine on dark chocolate cake!
RE: Butter Icing 
