No-Fail Vanilla Buttercream Frosting

View photos and entire recipe article HERE
Recipe by South Your Mouth

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

No-Fail Vanilla Buttercream Frosting

1 1-lb. box powdered sugar* (confectioners sugar)

1/2 cup salted butter (1 stick), at room temperature

1 1/2 teaspoons vanilla extract

3-4 tablespoons milk or cream

Whip butter and vanilla extract on medium speed with an electric mixer until smooth and creamy (about 1 minute). Add 3 tablespoons milk or cream and powdered sugar and continue mixing on medium speed until well combined and fluffy (about 2-3 minutes). Add more milk or cream, 1 teaspoon at a time, until you reach your desired consistency.

Yields enough for 24 normal cupcakes or 16 heavily frosted cupcakes (like these) or one 13x9 cake. If you’re making a layered cake, double the recipe to ensure you have enough.

Make chocolate frosting by adding 1/3 cup cocoa powder when you add the powdered sugar (you’ll need about a teaspoon more milk or cream if adding cocoa).

*According to the manufacturer of the box I used with this batch, one pound equals 3 3/4 cups