Buttercream Frosting... I think I bit off more than I can chew

I have made this buttercream recipe several times now.  Love it!  It is now the one I use for birthday cakes.  Made the recipe for chocolate buttercream with raspberry filling (pg. 69) the first time.  There was A LOT of leftover icing.  If you are making two two-layer cakes, you could divide the icing in half before flavouring each.

I am not at home but I think I can remember the frosting recipe I use most often.....3/4 cup butter at room temperature, 6 cups sifted powdered sugar, 5-6 Tbsp. milk or other liquid, and about 1/2 tsp. vanilla.  Cream butter and slowly add powdered sugar and milk alternately.  If you want to make chocolate frosting, add 1 cup cocoa powder and enough extra milk to make spreadable.  If you want lemon, add the rind of 1 lemon and lemon juice instead of milk.  To make strawberry, add thawed frozen strawberries, crushed, just enough to give you the flavoring but not enough to make it mushy (the strawberries tend to ooze) and some milk if necessary.  This is a very adjustable recipe.  It will frost a 2 layer cake and once frosted, let the cake sit out until it forms a light crust.  Then cover.  Try it, you'll like it.