- 8 tbsp butter, softened (1 stick)
- 4 c confectioner's sugar (1 lb)
- 6 tbsp cream or milk, plus a little more, if needed
- 2 tsp vanilla extract
Cream the butter.
Gradually work in the sugar, alternating with the cream. Beat well after each addition.
Stir in the vanilla.
If frosting is too thick, add more cream, a tsp at a time.
If to thin, refrigerate, it will thicken as it cools