Butter-cream icing

Simple, delicious, and you can make it as sweet as you want by the amount of sugar you use. I'll be making this tomorrow for Zach's birthday on top of a chocolate cake with raspberry filling!

Ingredients: 


1 cup butter (two sticks) softened to room temperature. Take them out the night before, they should be fine.
4 cups confectioners' sugar (or 1 lb bag)
1 or 2 teaspoons vanilla extract, mattering on how much vanilla you like. Please use real and not imitation.
2 tablespoons or more of milk, mattering on consistency.

Directions:


Cream together the butter and the vanilla with a mixer. Blend in the sugar one cup at a time, testing it after it is beaten well into the butter for taste..Sometimes I use three, sometimes I use four. Beat in milk, and continue beating until light and fluffy. Keep covered until you are ready to decorate!

This process takes 5-10 minutes. If you have lumpy powdered sugar, sift it first, then add it in to your butter. Lumpy sugar makes lumpy icing! You can use either a hand mixer or a stand mixer...though I will say my Kitchen Aid stand mixer makes it easy!