Ingredients:
2 sticks unsalted butter (1 cup)
3 cups confectioners sugar
2 tsp vanilla extract
2 or 3 tbsp milk
Methods:
Place the sticks of butter in a large microwave safe bowl and heat for 20 to 30 seconds to soften them. Using an electric mixer, beat the butter with 1 cup of the powdered sugar. When the butter and sugar is thoroughly creamed, add the remaining sugar, plus the milk and vanilla extract.
Beat for at least one minute on high speed. If the mixture becomes too thick to beat, add one more tbsp milk.
When the butter cream frosting is ready, you can either ice the cake with it immediately, or refrigerate it for later use. If you decide to refrigerate the butter cream frosting, cover the bowl well to prevent it from drying out and to keep the frosting from picking up odors from your fridge.
When you are ready to use it, just put it in the microwave for 20 seconds and then beat it for a minute with the electric mixer once more.
