Summary: This is my go-to basic buttercream frosting. The original recipe is from 52 Kitchen Adventures but I've adapted it to better suit my (and the kids') tastes. Easy and delicious!
Yield: enough to frost a double-layer cake, including between the layers
- 2 sticks unsalted butter, just cooler than room temp
- 3 cups powdered sugar, sifted first if really lumpy
- 3 teaspoons vanilla bean paste
- 1-2 tablespoons milk
In a standing mixer, cream together the butter and powdered sugar until smooth, light, and creamy, about 4 minutes. Add the vanilla bean paste and milk (starting with one tablespoon of milk) and beat until well combined. If the frosting appears to thick for your taste, add a bit more milk. The milk makes it infinitely more spreadable and cuts the sugary buzz a bit.