French Buttercream Icing

• 3 pounds Butter
• 1 pound of sugar
• 6 oz. Egg whites

  In a clean dry bowl whip eggs
  and sugar into stiff merrigue.
  In a separate bowl beat butter untill creamy.
  Add merrigue to butter and mix well.

  BUTTERCREAM FROSTING

• 1 lb. confectioners' sugar
• 1/2 c. butter, softened
• 1 tsp. vanilla extract
• 3 tbsp. milk
• Food coloring (optional)

  In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Mix everything well.

  Chocolate buttercream frosting - add 1/2 cup Hershey's cocoa.

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