1 cup (2 sticks) unsalted butter, softened to room temperature 3-4 cups powdered sugar 1 tsp vanilla extract 2-3 tbsp milk or heavy cream
In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1-2 minutes until smooth and creamy.
Add 3 cups of powdered sugar, vanilla extract, and 2 tbsp of milk or heavy cream.
Preheat oven to 400°F. Beat on low at first then increase to high speed for 2-3 minutes until light and fluffy, scraping down the sides as needed.
Taste and adjust consistency if needed by adding more powdered sugar if too thin or more milk/cream if too thick.
Use the buttercream right away to frost cooled cakes, cupcakes and cookies or store covered in the refrigerator for up to 2 weeks.
Customize the flavor by adding lemon juice and zest, peppermint extract, peanut butter, or other mix-ins of your choice!