Simple and Rich Buttercream Frosting Recipe

So, I have a confession. For a hot minute I kept using tub-spread butter to make frosting and I couldn't figure out why I kept getting watery frosting. Seems silly in retrospect, but DUH. The tub butter has a higher water content to be easily spreadable. When you are baking and it calls for butter, just go ahead and assume stick butter.

• 1 c Salted Stick Butter (make sure it's room-temp softened and beat first)

• 4 c Powdered Sugar (add 1 cup at a time)

• 1 tbsp Vanilla (add last, and yes thats TABLEspoon not TEA!)

Double this if it's for making a cake. This would be adequate for about 18 cupcakes I'd say. Better to make too much than not enough.

This comes out nice and firm so if you want it softer and lighter add 1/2-1 tub of softened cool whip. I'd also suggest doing this in a stand mixer.

Here's some more Jay-made cakes!