Easy Buttercream Frosting

Okay girls, here is my very favorite frosting recipe. This makes ALOT of frosting. I am not sure what size cake, it all depends on how much frosting you like on your cake.

I like to make extra frosting and even extra cupcakes and freeze them. Then when I am feeling the craving for some cupcakes, I pull out a few and pull some frosting out. You can either freeze it in a large tupperware, small tupperwares, or I have even heard of freezing them in ziplocks, flattening out the icing so you either stack them and not take up a lot of room in your freezer.

If you are wanting to use this in a piping bag to decorate a cake, I would suggest using only half the butter and using half shortening. If you don't like that taste, you can buy butter flavoring at Funfinity and it will make it more butter like. It just gives it a better consistency to pipe designs on your cake.

Another little secret with frosting. Make it thicker than you might think. If frosting is too thin and there is not enough powdered sugar, it will run down your cake and not stay put.

4 sticks butter, softened
2 t vanilla
2 lb bag of powdered sugar
2-6 t milk

Cream butter and vanilla on medium speed. Lower speed and gradually add sugar, allowing butter and sugar to cream together before adding more. Add milk until it is a nice thick consistency.

Chocolate Variation

If you want chocolate frosting, just add 1 1/2 cocoa when you are creaming the butter and vanilla.