This delicious frosting is enough for 24 cupcakes,  frost a 2 layer 9″ cake or 13 x 9 x 2″     yield 2  1/2 cups

1/2 c. (1 stick) butter, softened                        1/4 – 1/3 c. milk or heavy cream

1 box ( 3 3/4) c. confectioners sugar                1 T. pure vanilla extract

1/4 t. salt

1. In a medium bowl, beat the butter on medium speed, until light and fluffy. Gradually beat in the sugar, alternately with 1/4 c. milk or cream, beating well after each addition.

2. Beat in vanilla and the salt until well incorporated. Add more milk or cream, if needed, to produce a nice spread consistency.

Variations

Coffee Buttercream- Reduce the vanilla to 1 t. Dissolve 1 T. instant espresso powder in  2 t. of hot water; cool, then add to the buttercream

Lemon/ Orange – replace  milk with fresh lemon or orange juice. Replace the vanilla with 1 T. grated lemon or orange zest and 1/4 t. lemon and orange extract. Tint the frosting with a little bit of food coloring or gel paste, if desired.

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