BUTTERCREAM ICING

VANILLA FROSTING:

-1/2 cup unsalted butter, softened (I used margarine)
-1 1/2 teaspoons vanilla extract
-2 cups confectioners' sugar, sifted
-2 tablespoons milk
-4 drops food coloring, or as needed (optional)


1. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.

2. Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Tips:
-If you prefer to use just frosting to cover the cake instead of whip cream, add more milk so the frosting is more smooth and easier to spread.

-If you make the frosting more firm (less milk), decorations will also be more firm after it's chilled and less prone to being ruined by touch.