3 cups powdered sugar
1/3 cup margarine or butter softened
1 1/2 teaspoons vanilla
2 tablespoons milk
Mix powdered sugar and margarine. Stir in vanilla and milk: Beat until smooth and or spreading consistency. Frosts a 13x9-inch cake or fills and frosts two 8 or 9 inch cake layers. 15 servings.
*Can also be used to frost cookies
Heat margarine over medium heat until delicate brown: cool.
Stir in 2 tablespoons drained chopped maraschino cherries and 2 drops red food color
Omit vanilla and substitute lemon juice for the milk. Stir in 1/2 teaspoon grated lemon peel
Omit vanilla and substitute orange juice for the milk. Stir in 2 teaspoons grated orange peel.
Substitute 1/2 cup mapleflavored syrup for the vanilla and milk. Stir in 1/4 finely chopped nuts.
Substitute peanut butter for the margarine and increase milk to about 1/3 cup
Omit vanilla and milk. Stir in 1/3 cup well-drained crushed pineapple
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, milk and vanilla in 2 1/2 -quart bowl on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency. Frosts a 13x9-inch cake or fills and frosts two 8 or 9-inch cake layers. Refrigerate any remaining frosted cake.