Ingredients

• 1/4 cup butter 
• 1 egg 
• 2 1/2 to 2 3/4 cups sifted icing sugar 
• 1 teaspoon vanilla 

Cream butter well; stir in egg. Add sugar, a little at a time, beating until light and fluffy. Stir in vanilla. 

VARIATIONS 
CHOCOLATE FROSTING 
Melt 2 squares unsweetened chocolate. Cool slightly and beat into above icing. 

ORANGE FROSTING 
Omit vanilla. Add 2 tablespoons orange juice and 1 tablespoon grated orange rind to above icing. 
Add more icing sugar if necessary. 

MOCHA FROSTING 
Increase icing sugar to 3 or 3 1/4 cups. Stir in 2 tablespoons cocoa. Beat in strong cold coffee, a little at a time, until soft enough to spread. 

COFFEE FROSTING 
Cream 1 teaspoon dry instant coffee with butter. 
Reduce vanilla to 1/2 teaspoon. 

YIELD: Enough for a large layer cake.