5 tbsp. butter
1 One-pound bag of Powdered Sugar (about 4 3/4 cups)
1/4 cup Light cream (you can use milk if you don’t have cream handy)
1 1/2 tsp. vanilla
Cream butter; gradually add about half of the sugar, blending well. Beat in 2 tablespoons cream and the vanilla. Gradually blend in the remaining sugar. Continue adding cream to a spreadable consistency, not too thick or too thin.
Amount will frost two 8” or 9” layer cakes. May have to double recipe for sugar cookie recipe if you like a lot of frosting.
I’ve used this recipe for years and have always had success. It’s from the Better Homes and Gardens Cook Book printed somewhere in the 50’s.