The perfect vanilla buttercream
This is my go-to vanilla buttercream recipe. It's the perfect amount of vanilla flavor without overpowering your cake, with an easy-to-pipe consistency that holds its shape.
FAVORITE VANILLA BUTTERCREAM
16 tablespoons (2 sticks) unsalted butter, softened
6 cups powdered (confectioners') sugar, sifted
4 tablespoons milk (plus more, if needed after mixing)
2 teaspoons vanilla extract
1/4 teaspoon salt
Gel food coloring (optional)
In the bowl of a standing mixer, combine all ingredients and beat at low until combined (2 on most KitchenAid mixers) until combined (about one minute).
Increase speed to medium (speed 6) and beat until light and airy -- approximately 3 minutes.
If frosting is still dry, gradually add more milk until it's creamy, but still holds peaks.
Tint with gel food coloring as desired.
Scoop the frosting into a large piping bag fitted with a large tip and frost, then decorate with fondant, flags, sprinkles, etc.