Makes (oh, who knows how much really--it should ice a 2-layer cake for sure and maybe be enough for some graham crackers afterwards)
Prep time: 5 minutes
(sugar: 1.50, butter: 1.35)
1 C (2 sticks) butter
2 lb confectioner's sugar
1 tsp vanilla
4-8 Tbsp milk or cream
Melt butter or get it pretty dang soft. Add sugar and mix it in. It will be stiff. Add vanilla and mix. Add milk, starting with 4 Tbsp. Mix. It will probably still be pretty thick, especially if you didn't melt your butter all the way. Add more milk in Tbsp increments. I do this by hand some of the time because I never want to get the beaters out (why that seems harder than hand-mixing, I do not know), but when you use beaters it gets especially light and creamy and nice.
Tip: Want something more grown up? Brown your butter first by heating it on low or medium low for 10-20 minutes, stirring occasionally. (Watch it, you don't want it burned.) If after 15 minutes or so, it's just sitting there looking melted, up the heat a bit, but watch it closely, until it's a medium caramel color.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com