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Best Basic Buttercream Frosting

Makes 2 cups, (enough to frost a 2-layer or bundt cake or 2 dozen cupcakes)

• 1 stick (4 ounces) butter, at room temperature (see note)
• 3 tablespoons milk
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• Food coloring, if desired

Place the butter and milk in a mixing bowl. Place 2 cups of the confectioners' sugar into a sifter and sift it directly into the bowl with the butter. Mix well with an electric mixer. Sift and mix in the remaining 1 cup sugar. Scrape the sides and bottom of the bowl with a rubber spatula.

Add the vanilla, and beat with the mixer until the frosting is fluffy. Scrape the sides and bottom of the bowl with a rubber spatula again as needed. (See note about frosting consistency.) For colored buttercream, mix in food coloring as desired.

Use at once or refrigerate for up to 3 days or freeze for up to 1 month. Bring back to room temperature and stir well before using.

Notes: This recipe will also work with a stick of margarine. The consistency of the frosting can vary depending on how much moisture various brands of butter contain and what type of milk or other liquid is used. Also, individual preferences vary. If the frosting seems too thin, beat in additional confectioners' sugar 2 tablespoons at a time until the desired consistency is reached. If it is too thick, beat in additional milk (or any other liquid you're using) 1 teaspoon at a time.

Start to finish: 6 minutes

Per serving: 70 calories (37 percent from fat), 3 g fat (2 g saturated), 8 mg cholesterol, trace protein, 11 g carbohydrates, 0 g dietary fiber, 21 mg sodium.

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