1/2 c. butter
1/8 tsp. salt
1 lb. unsifted confectioner's sugar
1 egg or 2 egg yolks
1 tsp. vanilla
2 tbsp. (about) milk

Cream butter and salt; gradually add part of the sugar, blending well after each addition. Stir in egg and vanilla. Add remaining sugar alternately with milk, until of spreading consistency, beating after each addition until smooth. Makes 2 1/2 cups, or enough to cover tops and sides of two 9 inch layers, three 8 inch layers, a 9 inch square, a 13 x 9 inch cake, or a 10 inch tube cake.

Coffee Butter Cream Frosting: Prepare as for Butter Cream Frosting, adding 1 tablespoon instant Maxwell House, Sanka, or Yuban coffee and decreasing the vanilla to 1/2 teaspoon.