Basic Buttercream Frosting

1 stick butter, at room temperature (see note)

3 tablespoons milk

3 cups confectioners' sugar

1 teaspoon vanilla extract

Food coloring, if desired

Place the butter and milk in a mixing bowl. Place 2 cups of the confectioners' sugar into a sifter, and then sift it directly into the bowl with the butter. Mix well with an electric mixer. Sift and mix in the remaining 1 cup sugar. Scrape the sides and bottom of the bowl with a rubber spatula.

Add the vanilla, and beat with the mixer until the frosting is fluffy. Scrape the sides and bottom of the bowl with a rubber spatula again as needed. (See note about frosting consistency.) For colored buttercream, mix in food coloring as desired. Use at once or refrigerate for up to 3 days or freeze for up to 1 month. Bring back to room temperature and stir well before using.

Makes 2 cups (enough to frost most 2-layer or Bundt cakes or 2 dozen cupcakes).

Cook's note: If you are not accustomed to using butter, this recipe will work with a stick of margarine.

The consistency of the frosting does not have to be exact and can vary depending on how much moisture various brands of butter contain and what type of milk or other liquid is used. Individual preferences vary, too. If the frosting seems too thin, beat in additional confectioners' sugar 2 tablespoons at a time, until the desired consistency is reached. Likewise, if it is too thick, beat in additional milk (or any other liquid you're using) 1 teaspoon at a time.

Nutrition values per serving: 70 calories, 3 g fat (2 g saturated), 11 g carbohydrates, 0 fiber, trace amount protein, 8 mg cholesterol, 21 mg sodium.