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The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
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1st Keep
 mlehet
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Comments
Recipe seems to make more than it says, I did a double batch and had a LOT left over. Simple to make, best in a Kitchenaid so you don't need to hold a blender.