📖 Instructions

1. Gather Your Equipment: Before you start, make sure you have all your equipment ready. This includes a stand mixer or hand mixer, measuring cups and spoons, a rubber spatula, and bowls.
2. Prepare the Butter: Take 1 cup (2 sticks) of unsalted butter out of the refrigerator. It needs to be at room temperature, but still slightly cool to the touch. This usually takes about 30-60 minutes, depending on your kitchen's temperature. The butter should be soft enough that your finger will leave a slight indent when pressed, but not so soft that it's greasy. If the butter is too soft, it will affect the frosting's final consistency.
3. Cream the Butter: Place the softened butter in the bowl of your stand mixer fitted with the paddle attachment (or use a hand mixer). Beat the butter on medium speed for 3-5 minutes, until it's light and fluffy. This step is crucial for creating a smooth buttercream, so don't rush it! The butter should change color, becoming paler and more voluminous.
4. Add the Powdered Sugar: Gradually add 4 cups of powdered sugar, one cup at a time, to the creamed butter. Start the mixer on low speed to prevent a cloud of powdered sugar from erupting. Once the sugar is incorporated, increase the speed to medium and beat for another 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is evenly mixed. If you notice the frosting is too thick, add milk one tablespoon at a time.
5. Incorporate Flavorings: Add 1-2 teaspoons of vanilla extract (or any other flavoring you like) to the frosting. Mix on medium speed for about 1 minute, until the flavoring is evenly distributed. If you're using food coloring, add it at this stage, a few drops at a time, until you achieve your desired shade. Be cautious not to use too much liquid food coloring, as it can change the consistency of the frosting.
6. Adjust Consistency (if needed): If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired consistency. If it's too thin, add more powdered sugar, a tablespoon at a time. Remember to mix well after each addition and taste to see that it tastes correct.
7. Whip the Frosting: Increase the mixer speed to medium-high and whip the frosting for another 2-3 minutes. This will make the buttercream even lighter and fluffier. You'll notice the frosting increases in volume and becomes very smooth.
8. Test the Frosting: To test if the frosting is ready, spread a small amount on a plate. It should hold its shape and have a smooth, creamy texture. If it's grainy, continue mixing for a bit longer. If it is still grainy, you may have added liquid too quickly. Letting the mixture sit for 5 minutes before mixing again can help.
9. Use or Store: Your buttercream frosting is now ready to use! You can frost cakes, cupcakes, cookies, or anything else your heart desires. If you're not using it immediately, store it in an airtight container in the refrigerator for up to a week. Let it come to room temperature and re-whip it before using.
10. Clean Up: I personally hate this part, but if you love clean spaces it can be quite satisfying! Make sure you clean and dry all of your equipment as soon as possible. This will help to keep your kitchen clean and prevent any leftover frosting from hardening.