Step 1

Measure out all of the ingredients making sure to allow the butter to soften to room temperature (or even make this from scratch, if you'd like).

Step 2

Add the softened butter to a large mixing bowl or a stand mixer and whip on high for 1 minute until creamy.To make it super creamy and light you can actually allow this to whip for up to 4 minutes - give it a try both ways and see which you prefer.

Step 3

Add half the sugar, the vanilla (or extract of your choice) and whisk until smooth and creamy - this will take around 3-5 minutes on medium-low speed. You can start on low to avoid then icing sugar being thrown about the room and once they're incorporated bump the speed up slightly.I usually add the milk at this point, too, as I use milk almost every time. However, if you're not sure you want to or want to adapt how much you use, then you can add it right at the end of the process instead- adding 1tsp at a time until you reach your desired consistency.To avoid the icing dust going everywhere (including in your lungs!), then it's also a good idea to use a guard or tea towel over the bowl to trap it in.

Step 4

Gradually add the remaining sugar, whisking throughout. The aim is for a thick and spreadable frosting - this can take several minutes. Once incorporated, you can put the speed up to high to whip in more air to the buttercream.

Step 5

Taste the frosting to make sure the consistency and flavor are right. If not, then tweak as needed: more milk, more sugar, more extract, etc.

Step 6

Fridge & freezer: you can store prepared vanilla buttercream in the refrigerator for up to 5 days or in the freezer for up to 3 months.To use from chilled/frozen: allow the frosting to come back to room temperature and then mix for several minutes until light and fluffy again.