Every cake needs its frosting. This buttercream recipe produces a light and fluffy frosting that can be piped into intricate decorations or just slathered on cupcakes. It will taste wonderful either way.
10 tablespoons unsalted butter, softened
3 cups powdered sugar, sifted
¼ teaspoon vanilla
3 tablespoons milk
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat the softened butter for 5 minutes. The butter should turn pale yellow and double in volume. Add half the sifted powdered sugar. Beat the sugar and butter together for 5 minutes. Repeat with the remaining sugar. Add the vanilla and milk to the frosting. At this point you can tint the frosting with gel food coloring, if desired.
Buttercream will keep in an airtight container for 4 days.