CREAMY FROSTING WITH VARIATIONS

6 tablespoons (3/4 stick) butter, at room temperature
1 1/2 cups confectioners' sugar, sifted if lumpy
2 tablespoons heavy (whipping) cream
3/4 teaspoon vanilla extract
Food coloring (optional)
3 ounces unsweetened chocolate, chopped (optional)

TO MAKE VANILLA FROSTING:
In a medium mixing bowl, combine the butter, confectioners' sugar, cream and vanilla. Using the electric mixer set on low speed, beat until the mixture is smooth. Turn off the mixer several times so you can scrape down the sides of the bowl with a rubber spatula. Use frosting immediately.

TO MAKE COLORED FROSTING:
Make the frosting as directed. Add a drop or two of food coloring to the frosting and mix until thoroughly blended. Alternatively, divide the frosting among 2 or 3 small bowls and mix a different color into each bowl. Use the frosting immediately.

TO MAKE CHOCOLATE FROSTING:
Make the frosting as directed above. Fill a small saucepan half full with water. Choose a small, deep heatproof bowl that fits snugly on the saucepan. Be sure the bottom of the bowl does not touch the water. Add the chocolate to the small bowl and set the whole thing (water-filled pan and bowl) over medium heat. Heat the chocolate, stirring with a wooden spoon until it is melted, about 5 minutes. Using a pot holder, remove the pan from the heat. Set the bowl aside to cool. Stir the melted and cooled chocolate into the frosting until well blended. Use the frosting immediately.

Makes 1 cup frosting
Source: Williams-Sonoma The Kids' Cookbook edited by Chuck Williams, Time-Life Books