White Icing

A versatile icing for cakes and cupcakes.

1½ sticks butter, softened
1 lb (3 2/3 cups) confectioner’s sugar
1-2 Tbsp. milk (optional)

In a mixing bowl, cream butter until smooth.

Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1-2 Tbsp. milk.

Makes 3½ cups, enough for 12 standard cupcakes.