Honest to goodness BUTTERcream frosting.
Yeah, rich, creamy, sweet, smooth, divine!
Use it for your cakes or rolled sugar cookies.
1 cup (2 sticks) butter, ever so slightly softened
1 tsp vanilla extract
4 cups powdered sugar
2 TBSP milk
Grab your favorite Kitchen Aid stand mixer with paddle attachment…everyone has one, right? 
Ok, well, grab your mixer. Cream the butter on medium just until smooth. Add vanilla and whip that around a couple times.
Now carefully add the powdered sugar, one cup at a time, scraping down the bowl (and bottom) occasionally. Beware of sugar dust if your mixer is going too fast as you add the powdered sugar. The kids think it’s a riot (and I am certain do this every time they do this recipe themselves, by the looks of my kitchen afterward they do anyway), me, not so much.
Your icing, frosting, whichever you want to call it, what’s the big difference anyway?? Anywho, it will begin to look dry. Not as in crumbly, just ‘dry’.
That’s when you add in your milk and crank up the mixer. Magically, right before your eyes, your icing will become fluffy and luscious!
You are ready to separate and color with gel colors as desired.
