1 cup butter, softened
5 cups powdered sugar
1 teaspoon vanilla
3 to 5 tablespoons whole milk
1. In large bowl, beat butter until fluffy. Gradually add 1 cup powdered sugar, beating until combined. Stir in vanilla. Then add remaining powdered sugar alternately with the whole milk, until desired spreading consistency is reached. Fills and frosts two 9” cake layers, or frosts one 9” × 13” cake.
Buttercream Frosting Flavorings
To this recipe, add 2 squares of melted unsweetened chocolate or ⅓ cup cocoa powder for Chocolate Frosting. For a Peanut Butter Frosting, reduce the butter amount to ⅓ cup and add ½ cup peanut butter (you may need more milk). For Peppermint Frosting, fold crushed peppermint candies into the frosting. For Caramel Frosting, add ¼ cup caramel ice cream topping; reduce milk to 2 tablespoons.
Tubs of prepared buttercream frosting are loaded with artificial trans fat. All of the trans fat in this recipe comes from the butter; it's the natural version, which is good for you.