Butter Frosting
4 tablespoons butter
2 cups sifted confectioners’ sugar
3 tablespoons milk (about)
1 teaspoon vanilla
Dash of salt
Cream butter; add part of sugar gradually, blending after each addition. Add remaining sugar, alternately with milk, until of right consistency to spread. Beat after each addition until smooth. Add vanilla and salt. Makes enough frosting to cover tops of two 9-inch layers, or top and sides of 8 × 8 × 2-inch cake, or 2 dozen cup cakes.