About 15 years ago my mother taught me how to make vanilla buttercream frosting and I've been making it ever since. It's my family's favorite homemade frosting that I use to top off cupcakes, cakes, brownies and sometimes I will frost a homemade loaf of cinnamon raising bread with this particular frosting. It's super creamy and yes...sweet!
One of the reasons I love this recipe is that it only utilizes 4 different ingredients. Next, if I need a stiffer frosting, I'll add a tad more confectioners' sugar. If I need it a little less stiff and more creamy, I'll add a tad more milk. You can really play around with those two ingredients to get the perfect consistency to your own liking. Finally, I typically have all four of these ingredients on-hand, so I don't need to run out to the grocery store at last-minute!
Let's face it...homemade frosting is definitely BETTER than the store-bought counterparts! Here's my mom's recipe which will make approximately 3 cups. If you're going to frost a 2-layer cake, you'll most likely want to prepare a double batch.
1/2 cup butter, softened (not margarine)
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
5 to 6 tablespoons whole milk
In a large mixing bowl, beat the softened butter with an electric hand-mixer until creamy. Beat in the confectioners' sugar, vanilla extra and milk. Continue beating until it reaches the desired consistency.