|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Confectioners' sugar||2 Cup (32 tbs)|
1. Beat the butter or margarine until soft and creamy; gradually add 1 cup of the sugar, the vanilla and the salt.
2. Add the remaining sugar alternately with the cream, beating thoroughly after each addition; add only enough cream to make a smooth mixture of the proper consistency to spread. Frosting or icing for 24 cupcakes, or tops and sides of 2 8-inch layer cakes, or top of 2 9-inch square cakes.