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.
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.