Lots of variations

4	tbsp	butter or margarine
2	cup	sifted confectioners' sugar
1	tsp.	vanilla
		Hot milk or cream (about 2 tablespoons)

• Blend butter thoroughly with sugar, using a pastry blender; add vanilla. Work in hot liquid until mixture is pliable and a little softer than you wish the finished frosting. Spread. The frosting becomes firm as it stands.
• This makes sufficient frosting for the tops and sides of 2 (8-inch) layers, the tops of 2 (9-inch) layers, or 2 dozen cup cakes.

• Variations:
• Chocolate Butter Frosting: Melt 2 (1 oz.) squares chocolate; add the blended butter-sugar mixture. Or, blend 1/4 C ground chocolate with the butter and sugar.
• Peanut Butter Frosting: Use 3 tbsp. smooth peanut butter in place of half (2 tbsp) of the butter.
• Mocha Butter Frosting: Add 1 tbsp cocoa to the butter-sugar mixture, and use hot coffee as the liquid.
• Orange Butter Frosting: Use orange juice as the liquid, and add a little lemon extract and/or grated orange or lemon rind.
• Butter-Nut Frosting: Add 1 cup finely chopped walnuts or pecans to the frosting before spreading.