This creamy vanilla buttercream frosting is perfect for decorating cakes and cupcakes, offering a rich and smooth texture.
In a mixing bowl, beat the unsalted butter until creamy using an electric mixer.
Ensure the butter is at room temperature for easier mixing and a smoother texture.
Add the pure vanilla extract to the butter and mix until combined.
You can substitute vanilla extract with almond extract for a different flavor profile.
Gradually add the confectioners' sugar, one cup at a time, mixing on low speed until incorporated.
Mix on low speed initially to prevent the sugar from puffing out of the bowl.
Add the whole milk, one tablespoon at a time, and beat on medium speed until the frosting reaches the desired consistency.
Adjust the amount of milk to achieve your preferred frosting thickness.
Use the frosting immediately or store it in an airtight container in the refrigerator.
Rewhip the frosting after refrigeration to restore its creamy texture.
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