Instructions

1. Remove your butter from the refrigerator about 30 minutes before you start making the frosting.  You want it to be slightly softened (somewhere between straight out of the refrigerator and fully room temperature.)  If the butter is too cold it will be hard to mix with the vanilla.  If it is too soft, it will start melting during the mixing process and your frosting consistency will be off.  Add the slightly softened butter and the vanilla to a mixing bowl. 
2. Mix the butter and the vanilla together on medium speed until thoroughly combined (about 2 minutes.)  You really want the vanilla to meld with the butter to enhance the flavor of the frosting.
3. Use a spatula to scrape the butter and vanilla mixture down from the sides of the bowl before moving on to the next step.  
4. Measure your Powdered Sugar.  We use a food scale to measure the Powdered Sugar, you will need 1 pound.  (If you don’t have a food scale, the equivalent would be 4 cups.)  You can sift the powdered sugar if it is really lumpy. We rarely do that. We rely on our mixer to break up any lumps during the mixing process.
5. Add the Powdered Sugar to the bowl with the butter and vanilla mixture.
6. Start your mixer (or electric beater) on the lowest setting. Two Sisters Tip: place a clean dishtowel around your mixer to keep the sugar from flying out.  Keep on low until the butter and sugar are incorporated (about 30 seconds), remove the dishtowel, and scrape down the sides of the bowl. Kick your mixer up to medium-high speed and mix for 30-45 more seconds until the frosting starts to be light and fluffy.
7. Taste your frosting. You are trying to determine if the consistency is correct or if it needs more milk or maybe a little more vanilla extract. If it tastes great, test the consistency.  Too thick? Add some milk and mix again to check to see if it is now the right consistency.  The amount of milk to use depends on the state of your frosting and sometimes the time of year (if it is a hot humid day, you might not need to add any milk.) A good rule of thumb is to add the milk a teaspoon at a time. 
8. Now it is time to get that light and lovely whipped consistency. On the mixer, switch out the paddle attachment with the Whisk attachment and whip the frosting on medium-high for 2-3 minutes.
9. The buttercream frosting will be filled with air and will be light and fluffy and delicious just like Whipped Cream. So yummy!