This classic frosting is one of the keys to my cupcake success. It is also a great base for adding flavors. I’ve had good results adding raspberry, peppermint, orange, coconut, and maple extracts to taste.

Frosts 24 Cupcakes

• 1 cup butter, softened
• 3 – 4 cups confectioner’s sugar, sifted
• 2 teaspoons vanilla
• 2-3 tablespoons milk, heavy cream, or half-and-half

1. Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
2. Add confectioner’s sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
3. Add vanilla and combine until well-incorporated.
4. Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner’s sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.