I use this frosting for pretty much anything. I like it on cookies, on cakes, on graham crackers. Pretty much anything that needs sweet or vanilla, this is the frosting I use. This recipe will be enough for 12-16 cupcakes (spread frosting; it will frost fewer if the frosting is piped on), 30-45 cookies (depending on cookie size), or about half of a 9-inch layer cake.
Makes about 3 cups frosting
1/2 cup butter, room temperature
1 teaspoon vanilla
2 1/2 cups powdered sugar
Milk, if needed
Food coloring, if desired
1. With an electric stand mixer, beat butter until fluffy to loosen it up. This will take about 30 seconds.
2. Add vanilla. Scrap sides and beat again until vanilla is incorporated.
3. Add powdered sugar, one cup at a time. Scrap sides of bowl and beater after each cup is added. After all 4 cups are added, if the frosting seems too stiff to use, you will want to add milk 1/2 teaspoon at a time. You won't need much milk, so don't add too much or you will have to add more powdered sugar to even it out.
4. Add food coloring, if using. Frosting itself will be a very pale yellow / off-white color. I usually use the gel food colorings for frosting, as the liquid that comes in dropper-bottles thins frosting.
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