1/3 c. butter
Pinch of salt
3 c. sifted powdered sugar
1/4 c. milk or cream
1 1/2 tsp. vanilla

Cream thoroughly butter, salt and 1 cup powdered sugar until light and fluffy. Add remaining powdered sugar and milk, alternately, blending until smooth and of spreading consistency. Add vanilla. Fills and frosts top and sides of two, 9 inch layers.

CHOCOLATE BUTTER FROSTING:

Add 3 squares melted unsweetened chocolate to butter.

LEMON BUTTER FROSTING:

Use lemon juice in place of milk. Omit vanilla.

ORANGE BUTTER FROSTING:

Add 2 tablespoons grated orange rind and 1 unbeaten egg yolk to butter. Substitute orange juice for milk. Substitute lemon juice for vanilla.