1/4 cup butter per 2 cups of sifted icing sugar, which will leave it very stodgy. Instead of using milk to soften up the icing, we used a strained fresh strawberry puree! Add a touch of vanilla, and a pinch of nutmeg and cinnamon, and you're on the road! If you feel compelled, and prefer a pinker colour, just add a tad of icing coloring (from Wilton) in the gel form so it doesn't break up the consistency of the icing, and you're set.
