1/3 c. unsalted polyunsaturated butter, softened
3 c. sifted confectioners sugar
About 2 tbsp. milk
1 1/2 tsp. vanilla

Beat butter until creamy; gradually beat in sugar. Add only enough milk to bring to good spreading consistency. Stir in vanilla. Enough for two 8 or 9 inch layers or rectangular cake 13 x 9 x 2 inches.

CREAMY PINEAPPLE FROSTING:

Omit milk and vanilla. Instead stir in 13/ cup of well drained, canned crushed pineapple, blending well.

CREAMY ORANGE (OR LEMON) FROSTING:

Omit milk and vanilla. Add 1 1/2 tablespoons of grated orange (or lemon) peel and about 3 tablespoons of orange (or lemon) juice.