Butter Cream Icing
1/2 cup unsalted butter, softened
1 1/2 teaspoon vanilla extract
2cups confectioner's sugar, sifted
2 tablespoons milk
3 drops food coloring, or as needed (optional)
1. Cream room temperature butter until smooth and fluffy. Gradually beat in the confectionaer's sugar. Beat in vanilla extract.
2. Pour milk and beat for additional 3-4 minutes. Add food coloring, if using, and beat for 30 seconds until smooth or until desired color is reached.
Don't throw away the extra! This icing will keep in the freezer for up to 3 months.