Butter Frosting (With Variations)

• 13 cup butter (do not use margarine)
• 4 12 cups sifted powdered sugar
• 14 cup milk
• 1 12 teaspoons vanilla extract
• additional milk, if needed
• food coloring (optional)

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

butter, powdered sugar, milk, vanilla, additional milk, food coloring

Taken from www.food.com/recipe/butter-frosting-with-variations-209970 (may not work)