3 sticks butter, softened
2 lbs. powdered sugar
1 tsp pure vanilla extract
whipping cream or 1/2 and 1/2 – enough to thin frosting to desired consistency
Beat butter in mixer on medium high for 2-3 minutes or until pale and creamy. Reduce speed to medium and add sugar, 1/2 cup at a time. Beat well after each addition increasing speed to high after all sugar is added.
Add vanilla and food coloring if desired. Beat until buttercream is smooth. Can be refrigerated for several days if covered. If refrigerating, bring to room temperature before using and beat on low until smooth.
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