If you want a frosting that does not contain raw eggs (ie, royal icing), but still hardens so that you can stack them atop one another, this is the right one. According to the Joy of Cooking, you can safely store icing like this (with milk & butter) at room temp for four days, and two weeks in the fridge. Good to know. I did this recipe 1.5x, and it made a good bit of icing. It is a pretty stiff frosting, not soft like cake frosting. It seemed to take various colors well. It took me a TON of green food coloring to make a tint close to "Christmas Tree Green."
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If you want a frosting that does not contain raw eggs (ie, royal icing), but still hardens so...