Combine confectioners sugar, 1/2 to 1 teaspoon vanilla, and butter. Blend in 1 to 3 tablespoons milk until desired consistency. Beat well. VARIATIONS: For Orange Frosting: Substitute 1 teaspoon grated orange rind for vanilla and orange juice for milk. Or substitute 1/2 teaspoon Frenchs Orange Extract for vanilla. For Lemon Frosting: Substitute 1 teaspoon grated lemon rind for vanilla and 1 1/2 tablespoons lemon juice for milk. Thin with milk, if necessary. Or substitute 1/4 teaspoon Frenchs Lemon Extract for vanilla. For Browned Butter Frosting: Substitute 1/4 cup melted browned butter for the soft butter. For Coffee Frosting: Substitute hot strong coffee for the milk. For Chocolate Frosting: Blend in 1 square (1 oz.) melted unsweetened chocolate. For Peppermint Frosting: Add 2 teaspoons crushed peppermint candy and a few drops Frenchs Red Food Coloring. Or substitute 1/4 teaspoon Frenchs Peppermint Extract for vanilla; add a few drops red food coloring. For Peanut Frosting: Substitute 2 tablespoons peanut butter for the butter. For Spice Frosting: Add 1/8 teaspoon Frenchs Cinnamon, 1/16 teaspoon Frenchs Nutmeg and 1/`16 teaspoon Frenchs Cloves. For Nut Frosting: Blend in 2 tablespoons chopped Funstens Nuts. For Caramel Frosting: Substitute 2 to 3 tablespoons caramelized sugar for milk. Thin with milk if necessary. For Molasses Frosting: Add 1 tablespoon light molasses with the milk. Fruitcake Glaze: Combine 1/2 cup sugar and 1/4 cup orange juice in small saucepan. Heat, stirring constantly, just until sugar dissolves. Brush over warm fruitcake. Decorating Frosting: Combine 2 cups sifted confectioners sugar, 1/2 teaspoon Frenchs Vanilla and 2 to 3 tablespoons milk or cream until of decorating consistency. NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #853 by NGavlak@aol.com on Oct 19, 1997