powdered sugar, sifted
2 - 3 Tbsp
1In small mixer bowl, cream butter, egg and vanilla. Gradually beat in sugar. Add enough milk to make a frosting of good spreading consistency.
2Makes enough frosting for an 8 or 9 inch layer cake, or 24 cupcakes.
3Be sure to refrigerate any leftover frosting or frosted cakes because of the raw egg in the frosting.