Crème au Beurre Simple for Sugar Cookies

In your mixing bowl, cream the butter until light and fluffy. Add the sifted confectioners' sugar gradually - this prevents the inevitable sugar storm that coats your entire kitchen.

Add the vanilla, then the cream one tablespoon at a time. You want a spreading consistency that holds its shape but isn't stiff - think of a proper crème au beurre, not American frosting from a can. (The cream amount varies with humidity and your sugar's fineness. Trust your eye over the measurement.)

If using food coloring, add drop by drop until you achieve the desired shade. Bon - frost your cookies with a small offset spatula for the most professional finish.