Buttercream Frosting

Ingredients
1 cup salted butter, cold (2 sticks)
2 teaspoons vanilla extract (use clear if you want it pure white)
4-5 cups powdered sugar, measured then sifted
1-3 tablespoons heavy cream or milk, more or less as needed

Directions
In the bowl of a stand mixer fitted with paddle attachment, whip the butter 1 to 2 minutes on medium speed, or until smooth and creamy. Add in the vanilla and mix until combined.
Slowly add in 2 cups powdered sugar. Mix until combined.
Add 1 cup powdered sugar at a time and continue mixing until you get the right consistency. At this point you may need to add 1 to 2 tablespoons heavy cream to thin the frosting. You want the frosting to be thick, creamy, and to be able to hold a point.
Beat frosting for a couple more minutes on low speed to help it become light and airy. Stir with a spatula and then frost.

Notes
Piping: If using a tip, the recipe will frost between 12-15 cupcakes. If spreading with a knife, it will frost about 24 cupcakes.
Storing: I let my buttercream sit out at room temperature for up to 48 hours. If it’s not going to be used before 48 hours, then I’ll store in the refrigerator.
Before serving, I’ll take it out of the fridge and let sit out for at least an hour to soften.
Freezing: To freeze, store in an airtight container (I prefer freezer bags) in the freezer. To thaw, stick in the refrigerator over night.

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