Buttercream Frosting

1 cup butter, softened 1 tsp. vanilla 4 to 4 1/2 cups powdered sugar 1 Tbsp. milk Cream butter and vanilla in a mixing bowl.  Gradually add powdered sugar  until frosting is spreadable.  If frosting gets too stiff, add milk, one teaspoon at a time until frosting is the desired consistency.  Frosting can be spread on cookies or cakes or piped with a decorating bag and tips. To color frosting, I recommend using paste dyes instead of liquid dyes.  They are more concentrated and will not alter the consistency of your frosting.  You can purchase these at most large craft stores.

*Note: If you want to make sure that your frosting is a true white (butter will give it a slightly yellow tint), you can use a solid vegetable shortening. Personally, I prefer the taste of real butter, but this is an alternative.