Makes enough frosting for about 2 dozen cupcakes
1 cup (2 sticks) of unsalted butter, room temperature
6-8 cups of powdered sugar
1/2 cup of milk
1.5 tsp vanilla extract
1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).
2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
3.Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.
Tips: When mixing together the buttercream frosting ingredients, be aware that powdered sugar is very light and will get into the air. You will know this is happening because when you breathe in you will feel and taste a sweetness in your breath. To avoid this, place a clean dish towel over the mixing bowl.
How to Care for your Buttercream Frosting
Buttercream frosting can be left at room temperature without melting. Do not leave your buttercream frosting in the sun. The best way to store it is in an airtight container. If you want to store your buttercream frosting for a few days, you can put it in an airtight container in the refrigerator and take it out a few hours before you plan to frost your cupcakes so it will defrost and soften up and make the buttercream frosting more spreadable. You can speed up this process by beating it. After you put your buttercream frosting on your cupcakes, the frosting will harden on the outside, so if you are going to decorate the buttercream frosting with sprinkles or other candies, I would advise you to do so immediately after putting it on your cupcakes. Buttercream frosting will form a hard shell in a matter of minutes (sometimes even quicker).