-1/2 cup unsalted butter, at room temperature
-2 cups sifted powdered sugar
-2 tablespoons milk
-1 teaspoon vanilla
Beat butter until creamy, about 30 seconds. Add powdered sugar, milk and vanilla, and beat on high until light and fluffy, about 5 minutes.
Note: To make the frosting chocolate, substitute 1/4 cup cocoa powder for 1/4 cup of the sugar.
Yields enough to frost 12 cupcakes generously. Leftover frosting will keep for up to a week in the refrigerator.
*The key to a quality buttercream frosting is to beat the living day lights out of all the ingredients. The recipe calls for 5 minutes, and I would do it for more. And don't freak out like I did when you taste the frosting. A few hours after preparing it, the vanilla had infused the butter, and it tasted just great on the cupcake.