1/4 c. softened butter
Approximately 1 lb. powdered sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
1 tsp. lemon extract
Dash of salt
Enough evaporated milk, half & half, or regular milk to make spreading consistency (use 4 to 6 tbsp.)

Cream butter; add flavorings and some of the sugar and milk. Alternate sugar and milk until spreading consistency. This frosting is good for decorating, and will harden for storage so that you can stack them up.

I usually cut recipe in half, and prefer evaporated milk. I also use Wilson icing colors and cake decorating brushes.