Instructions: 1. Cream butter. Gradually stir in icing sugar. Add vanilla and a little milk and continue stirring until smooth. Keep stiff if using pastry tube.

If spreading, thin with a few drops of hot water.

2. Separate into small bowls and tint with food colouring. While using, keep covered with damp cloth to prevent drying out.

Will keep covered in fridge for several days.

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