I hope everyone had a beautiful Saturday. The weather here was gorgeous with bright sunny skies and temps in the 50's! Hubby and I got to enjoy a nice dinner out together. It's been soooo long since we've been able to do that.
Anyway, I have that frosting recipe that I promised earlier this morning. Rue, your comment cracked me up! I still giggle when I read it! So here it is:
1 cup(2 sticks) unsalted butter, softened but not melted
6-8 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. Beat with an electric mixer on medium speed until smooth and creamy; about 3-5 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. 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.
This recipe makes enough for one 2-layer cake or 2 dozen cupcakes.
I must give credit where credit is due...I got this recipe from Magnolia Bakery while doing a recipe search for Vanilla Buttercream Icing.