Confectioners' Frosting (Icing) Recipe

In an electric mixer, cream the butter until smooth and well blended.  Add the vanilla extract.  With the mixer on low speed, gradually beat in the sugar.  Scrape down the sides of the bowl and beater.  Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).  Add l or 2 tablespoons more milk if too dry.  Cover the icing with plastic wrap to prevent drying until ready to use.  Store it in a covered container in the refrigerator for up to 2 weeks.  Re-whip before using.

Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

To make a Chocolate Frosting prepare the above recipe but beat into finished icing four (4) ounces (120 grams) unsweetened chocolate (melted), plus 1 tablespoon milk.

This recipe makes enough icing to frost one 8- or 9- inch (20 - 23 cm) cake.