BEST BUTTERCREAM FROSTING RECIPE!!

SUBSCRIBE TO LOVEBITES! http://bit.ly/LOVEBITES

FOLLOW ME HERE, MY LOVELIES!!
MY BLOG: https://www.CassandreUrsu.com
INSTAGRAM: http://instagram.com/CassandreUrsu/
PINTEREST: https://www.pinterest.com/CassandreUrsu/
FACEBOOK: https://www.facebook.com/cookingwithlovebites
TWITTER: https://twitter.com/CassandreUrsu

INGREDIENTS:
1 cup (2 sticks) softened butter
4 cups powder sugar (also known as icing sugar or confectioners sugar)
1-3 Tbsp milk
1/2 tsp vanilla extract
1/2 Tbsp. lemon juice

INSTRUCTIONS:
Beat the butter on medium speed with the paddle attachment in the bowl of your mixer (or with a hand mixer and bowl) until the butter is airy and light in color. Sift the powdered sugar and add half of it to the mixer (make sure it's stopped and then begin on low speed, bringing it back up to medium speed so the powdered sugar doesn't fly everywhere.) Mix that for 4-5 minutes until fully incorporated, then add the rest of the powdered sugar and mix for another 4-5 minutes. Scrape down the sides of the bowl, all the way to the bottom and give it another quick mix.
Add the vanilla extract to the milk and give it a mix. Then add one tablespoon of milk at a time, mixing in between each one until you get the right consistency (thick, but spreadable.) I used 2 Tablespoons. Then add the lemon juice and any desired gel food coloring, and give it another mix until fully incorporated.
Add it to a piping bag or use it as is to decorate your desserts.
*NOTE: This icing can be left at room temperature, covered in an air tight container for up to 5 days. Make sure it is air tight or put plastic wrap directly on top of the icing, so that a crust cannot form on the icing. If a crust forms, do not mix it into your icing.