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1
In a large mixing bowl beat butter until fluffy.
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2
Gradually add 2 cups of the powdered sugar, beating well.
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3
Slowly beat in 1/4 cup milk and the vanilla extract.
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4
Gradually add remaining powdered sugar beating until combined.
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5
If necessary, beat in a little additional milk to make frosting that is easy to spread.
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6
Tint with food coloring as desired, or use as a base for any of the variations.
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7
Transfer unused frosting to a storage container and chill for up to one week.
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8
Peanut Butter Crunch: Substitute creamy peanut butter for the butter.
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9
Sprinkle chopped candy-coated peanut butter pieces or chopped peanuts over frosting.
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10
Maraschino Cherry: Substitute 3 Tablespoons maraschino juice for the milk, add 1/3 cup chopped maraschino cherries with the cherry juice.
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11
Vanilla Polka Dot: Stir 2 to 3 Tablespoons candy sprinkles in the Butter Frosting before serving.
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12
Mini Mint Chip: Add 1/4 teaspoon mint extract and a few drops of green food coloring with the milk.
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13
Stir in 1/3 cup miniature semi-sweet chocolate pieces before using.
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14
Chocolate Butter Frosting: Reduce powdered sugar to 4 cups and add 1/2 cup unsweetened cocoa powder along with the first 2 cups powdered sugar.
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15
If desired, top with chocolate curls.
