Vanilla Buttercream Frosting

American buttercream tends to be the sweetest style of all the buttercreams. However, the sweetness level can be controlled by the ratio of butter to sugar. The more butter, the less sweet.

Also see variations below for other flavors.

3 cups confectioners' sugar
1/2 cup butter (1 stick)
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream (or more for spreading consistency)

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Makes about 1-1/2 cups frosting. See Frosting: Amount Needed

Variations:

Chocolate Buttercream: Cream the butter first with 1/2 cup unsweetened cocoa powder. Add the confectioners' sugar and continue with the recipe. Or, melt and cool 4 oz. semi-sweet chocolate (or white chocolat) and add with the vanilla.

Citrus Fruit Buttercream: Add 1 1/2 tsp. finely grated orange or lemon rind in place of the vanilla. Could also use lemon or orange juice in place of milk.

Coffee Buttercream: Add 1 Tbsp. instant coffee dissolved in 1 Tbsp. boiling water in place of the vanilla.

Liqueur or Brandy Buttercream: Add 1 Tbsp. liqueur or brandy in place of the vanilla.

Mocha Buttercream: Melt 4 oz. semi-sweet chocolate, add 1 Tbsp. instant coffee dissolved in 1 Tbsp. boiling water; cool. Add in place of the vanilla.