Buttercream Frosting

Buttercream Frosting (White, chocolate, or mocha)

1 lb confectioners sugar

1/2 cup butter of margarine, softened*

1 tsp vanilla extract

3 Tbsp milk or water

Icing coloring (optional)

1 (1 oz) square unsweetened chocolate, melted (for chocolate)

2 Tbsp (of more, if desired) instant coffee (for mocha icing) (and the above chocolate)

* I prefer "home churned" pure butter, such as found in an Amish or Mennonite store

In large bowl, beat together sugar, butter, vanilla, and milk until smooth. If necessary, add more milk until frosting is spreading consistency. If desired, add a few drops of coloring. Stir to blend.

Makes enough to fill and frost 2 layer cake or 13x9 inch sheet cake or 2 dozen cupcakes.

To make chocolate icing, stir in melted chocolate.

To make mocha icing, stir in chocolate. Mix coffee with just enough water to liquefy coffee. Stir into icing. Very good with chocolate cake.

This icing is too soft to use as decorator's icing, but it can be stiffened by adding confectioner's sugar until proper consistency.