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1 pound (1 box) confectioners' sugar, sifted if lumpy
2 egg whites
1/2 cup butter
1 teaspoon pure vanilla

In a mixing bowl, combine all ingredients and beat for 5 minutes or until very light and creamy. If the mixture is too dry and too thick, add a few drops of milk. Frosting should still be thick. If mixture is too thin add a few more tablespoons of confectioners' sugar.

To make chocolate butter frosting: Beat 1 ounce unsweetened chocolate (1 square) that has been melted, into the recipe above.

Cooks Note: If there are any lumps in the confectioners' sugar the frosting will be lumpy unless the sugar is sifted or pulverized in a food processor until smooth. Use only a good quality pure vanilla extract. Cheap vanilla or imitation will leave more of an alcohol taste since this is not going to be baked or cooked. Using vanilla that has been on the shelf for several years may produce a bland taste or require more vanilla to be used.

If you have concerns about using raw egg whites, see Pasteurization of Eggs or use a store-bought pasteurized egg product.

Enough to fill and frost an 8 inch layer cake.
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