Vanilla Buttercream

1. 1

   Place the butter in a large mixing bowl.

2. 2

   Add in 4 cups sugar, then the milk and vanilla.

3. 3

   On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.

4. 4

   Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).

5. 5

   If desired, add a few drops of food coloring and mix thoroughly.

6. 6

   Use and store the icing at room temperature because icing will set if chilled.

7. 7

   The icing can be stored in an airtight container for up to 3 days.

8. 8

   **If making a 3-layer cake, use the following proportions: 1 1/2 cups unsalted butter, 8-10 cups confectioner's sugar, 3/4 cup milk, and 1 tablespoon vanilla extract.

* Per serving · 4 servings · Values may vary.

No additional tips available.