Servings: Enough to frost a cake of two 9" round layers.

1 lb confectioners sugar. 1 lb confectioners sugar.
¼ lb (½ c.) soft butter. ¼ lb (½ c.) soft butter.
⅛ tsp salt. ⅛ tsp salt.
1 tsp. vanilla extract. 1 tsp. vanilla extract.
3-4 tbsp. milk 3 to 4 tbsp. milk

Cream ⅓ of sugar with butter and salt in large bowl.
Blend vanilla extract, 2 tbsp milk and remaining sugar into mixture.
Gradually stir in remaining milk 1 tbsp at a time until reaching desired consistency.

For chocolate, add less sugar upfront, add 6-7 tbsp cocoa, 1 more tsp vanilla, 3-4 more tbsp of milk.   Add more sugar until desired consistency is reached.  For chocolate, add less sugar upfront, add 6 to 7 tbsp cocoa, 1 more tsp vanilla, 3 to 4 more tbsp of milk.   Add more sugar until desired consistency is reached.