The Absolute BEST Vanilla Buttercream Frosting (in my opinion, of course)

I just finished making sugar cookies and frosting for a little Easter get-together with some friends tomorrow. I used my favorite sugar cookie recipe and tried a new vanilla frosting recipe courtesy of Magnolia Bakery. It called a buttercream, but apparently it's actually an old-fashioned confectioners' sugar and butter frosting. Either way, it rocks my world. I think the key to this frosting being so amazing is how much you beat in the confectioner's sugar with the butter. Follow those instructions closely. You'll be glad you did. It's creamy and light, without tasty airy. 


Magnolia Bakery's Vanilla Buttercream Frosting
1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.