No-Fail Vanilla Buttercream Frosting

By srumbel

That’s why I love this recipe. It uses one 1-pound box of powdered sugar. Ain't nobody got to measure anything. It’s a pound. Period.
from southyourmouth.com

Ingredients

• 1 1-lb. box powdered sugar* (confectioners sugar)
• 1/2 cup salted butter (1 stick), at room temperature
• 1 1/2 teaspoons vanilla extract
• 3-4 tablespoons milk or cream

Preparation

Step 1

Whip butter and vanilla extract on medium speed with an electric mixer until smooth and creamy (about 1 minute). Add 3 tablespoons milk or cream and powdered sugar and continue mixing on medium speed until well combined and fluffy (about 2-3 minutes). Add more milk or cream, 1 teaspoon at a time, until you reach your desired consistency.

Yields enough for 24 normal cupcakes or 16 heavily frosted cupcakes (like these) or one 13x9 cake. If you’re making a layered cake, double the recipe to ensure you have enough.

Make chocolate frosting by adding 1/3 cup cocoa powder when you add the powdered sugar (you’ll need about a teaspoon more milk or cream if adding cocoa).

*According to the manufacturer of the box I used with this batch, one pound equals 3 3/4 cups