For frosting the cake, the butter cream should be pretty stiff -- not too goopy or, as I learned, it will be more difficult to smooth out. I made a lot of batches of this. I lost count after five. If you can, use good-quality butter and vanilla to give this extra-delicious flavor.
Makes about 4 cups
16 tablespoons (2 sticks) unsalted butter
6 cups confectioners’ sugar
2 tablespoons whole milk, plus more, if needed
2 teaspoons vanilla extract
Have all the ingredients at room temperature.
In a large bowl, combine the butter, confectioners’ sugar, milk and vanilla and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.
If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks.
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