Tasty, creamy icing that is suitable for decorating cookies, but not strong enough to build a gingerbread house with.
1 box (1 pound) confectioners’ sugar
1 cup butter* (2 sticks)
¼ teaspoons salt
1 teaspoon vanilla, orange or lemon extract
About 2-3 tablespoons milk
1. Blend sugar, butter and salt together. Add extract and milk as needed until smooth. Do not make too thin. Makes about 2 ½ cups.
Note * Can be half shortening