Butter cream frosting

Ingredients: For a 9" x 13" cake

Butter: 1 cup unsalted (softened; ice cream like texture)

Powdered sugar: 3 cups (or more depending on required consistency)

Salt: 1/4 teaspoon

Vanilla extract: 1 tablespoon

Milk: Up to 4 tablespoons (or more depending on required consistency)

Confectioner colors: of choice

Procedure:

Beat butter for a few minutes with a hand mixer or a mixer with a paddle attachment. Add the powdered sugar and reduce the speed of the mixer to prevent the sugar from blowing around and messing up your kitchen! Continue mixing until the sugar has been incorporated with the butter. You can then increase the speed of the mixer and add the vanilla extract, salt, and 2 tablespoons of milk. Beat for another 3 minutes. You can add more sugar if you require a stiffer consistency. And to thin out the frosting, add the remaining milk (1 tablespoon at a time) since you don't want to thin it out completely. Then, if you like you can add confectioner colors of your choice. Add any amount of color depending of what color you desire. I'd suggest you make the colored frosting at one time for all of the cake since you may not get the exact color during the second run.

I tried this out for the first time for my piano teacher's grandson's birthday when I made a "Spider-man" cake for him and the kids simply loved it.