I just posted my basic buttercream recipe and though these recipes are very similar, I use both of them for different things, so I think they each deserve their own spot in the limelight.
This one is fluffier and lighter due to the long whipping time. It takes a little longer to make but makes a smoother, lighter, buttercream. I like it better for frosting cupcakes.
For my cakes, or when I need a stiff frosting for piping, I use the basic buttercream I posted yesterday. These recipes are basics but they are too good not to share. I use them over and over again!
Tip- If you want to get your vanilla frosting super-white, just add a little white food coloring. I have a big bottle of AmeriColor white and I love it! It takes away yellow-tinges from butter, and brown tinges from vanilla extract. For just a few dollars I feel like it makes a big difference in how my frosting looks.
Fluffy Vanilla Frosting
Recipe from Sweetapolita
-3 sticks + 2 Tbsp butter, softened
-3.5 cups powdered sugar
-3 Tbsp milk
-1 Tbsp pure vanilla
With an electric mixer*, whip butter for 8 minutes on medium until pale and creamy.
Add powdered sugar, milk, and vanilla and mix on low for 1 minute. Increase to medium and whip for 6 minutes.
Use to frost right away.
*The basic paddle attachment is fine. No need to use the whisk.