This recipe makes enough to (generously!) frost top and sides of one two-layer 8-inch round cake.
6 Tbsp butter
4 cups powdered sugar
¼ cup (whipping) cream (+ 1 to 2 Tbsp, if necessary)
In a mixing bowl beat butter until light and fluffy. Gradually add about half of the powdered sugar, beating well. Beat in ¼ cup cream (and food coloring). Gradually beat in remaining powdered sugar. (Add 1 to 2 Tbsp cream, if necessary, to make frosting of spreading consistency).
Keep the frosted cake refrigerated, if necessary, until ready to serve.