3/4 cup butter, softened
9 cups sifted powdered sugar
1/4 cup milk
2 teaspoons vanilla
Food Coloring (optional)
1. In a large mixing bowl beat butter until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and the vanilla.
2. Gradually beat in remaining powdered sugar. Beat in enough additional milk to reach spreading consistency. If desired tint with food coloring. This frosts the tops and sides of two 8- or 9-inch cake layers.
For Chocolate Buttercream
Prepare as above, except beat 1/2 cup unsweetened cocoa powder into butter and reduce powdered sugar to a total of 8 1/2 cups.