Here is the recipe I use:
2 sticks butter
4 cups powdered sugar
1 tsp vanilla
2 T milk
1. Cream butter until fluffy
2. Add powdered sugar one cup at a time mixing well between additions
3. Add vanilla and mix well
4. Slowly add milk, you may not nee the entire 2 T.
5. Add food coloring if desired
This icing is to die for and will keep for 3 days in the refrigerator.
I then used my wonderful icing "bag" (it's really a metal tube from Williams Sonoma) to pipe the icing on each cupcake and topped with sprinkles!
They were a hit! Everyone loved them!
