Vienna Cream (for decorating cakes)

250g butter, softened
3 cups icing sugar
4 tbsp milk

Beat butter until it is as white as possible. Gradually add about half the sifted icing sugar beating constantly, add milk gradually then gradually beat in the remaining icing sugar. Add red food colouring (or whatever colour desired). This additional liquid will soften the Vienna Cream, so beat in up to 1 cup extra sifted icing sugar to restore to correct consistency. Mixture should be smooth and easy to spread with a spatula.