Sometimes I find myself very disappointed with cakes when I buy them from bakeries and grocery stores. They just taste like they are loaded with artificial flavors, preservatives, and who knows what kind of fat is in there.
I know butter is not the best thing for heart health, but at least it's natural. And it tastes so good! Sometimes I do use a combination of shortening and butter, but that is when I decorate the exterior with piping and it needs to set up firm and hold well. Using only butter here, makes this work well as filling too.
No, I don't use egg in my buttercream. I know some recipes call for egg, but honestly I don't want to worry about salmonella contamination every time.
You should get about 3-4 cups of frosting from this recipe.
1 cup butter, softened to room temperature
4 cups confectioners sugar
1 teaspoon vanilla extract (clear if you want it really pure white)
2-4 Tablespoons milk
1. With an electric mixer, beat the butter until really creamy. Add vanilla extract. Mix.
2. Add one cup of powdered sugar and beat until combined. Repeat until the powdered sugar is all mixed in, using one cup additions.
3. Add 2 T milk and mix. Scrape down the sides and mix again. Beat on medium or high to get it fluffy and light.
4. If you want it thinner, add a little more milk. If you have a very delicate cake, thinner icing will spread easier. I like to use an offset metal cake decorating spatula to get it nice and smooth.