I always called this "frosting." My family always called it "frosting." There was "Seven-Minute Icing" and there was "Frosting." That was it.

Buttercream Frosting (or Icing) is very versatile. You can spread it, pipe it, make roses with it. The best part is that it dries on the surface. You can stack frosted cookies and cover cakes without your frosting sticking to everything. It's also very good spread between two graham crackers and frozen.

Buttercream Frosting

3 c powdered (confectioner’s) sugar
1/3 c butter, softened
1 and 1/2 teaspoons vanilla extract
1 to 2 tablespoons milk or cream

1. In a large bowl with high sides, mix the icing sugar and butter with a wooden spoon, or an electric mixer on low speed. Add the vanilla and 1 tablespoon of the milk.
2. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. If the frosting is too thick, beat in more milk, a drop at a time. If the frosting becomes to thin, add more powdered sugar and beat.