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1
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment on high speed until it is light and smooth, about 3 minutes.
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2
Add the confectioners sugar and mix on low speed until incorporated, about 2 minutes.
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3
(The mixture will be somewhat thick and pasty.)
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4
Add the vanilla and milk and mix on medium-high speed until smooth, about 2 minutes.
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5
Use the icing immediately, or keep it in an airtight container at room temperature for up to 3 days.
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6
Before using, beat the icing in a mixer, or stir vigorously with a rubber spatula, for about 2 minutes.
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7
Tint with food coloring, if desired.
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8
To tint icing, add a drop at a time of your desired color, mixing primary colors as you would mix paint to achieve different colors and shades.
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9
The key is to add the color slowly and conservatively, as you can always add more color, but the only way to go lighter is to make more icing and add white.
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10
Different brands of food coloring vary in levels of intensity.
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11
The kind most frequently found in grocery stores is relatively weak and will require more drops to tint the icing.
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12
AmeriColor, a brand common to specialty cake-decorating stores, is quite intense and will yield bright colors after only a drop or two (see Resources, page 190).
