This vanilla buttercream frosting recipe makes a lot of frosting so feel free to half the recipe according to your needs. Alternatively, you can freeze the remaining buttercream by placing it in a freezer safe container, applying plastic wrap on top and then securing the lid. Your frosting will keep up to 3 months in the freezer.
To use it, remove the buttercream from the freezer in the beginning of the day and then re-whip it in the stand mixer once it has softened up (about 5-6 hours). You could also leave it in the fridge to thaw overnight and then re-whip it in the morning.
If it is too watery, add some icing sugar to bring it back to the right consistency. If it is too thick, add some full cream and mix.
Add softened sticks of butter to the bowl of your stand mixer and beat until nice and creamy. 5 minutes. Scrape down the sides of the bowl and add the vanilla and vanilla bean paste.
Add the powdered sugar cup by cup, mixing after each addition. If the mixture gets too thick add a 1 tbsp of full cream.
Beat on low until all the powdered sugar is incorporated. Add more milk, a little bit at a time until frosting is the proper consistency of your liking. Then move mixer up to medium-high speed, whipping the frosting for 5 minutes. Scrape sides and bottom of the bowl often.
Add the frosting to your prepared frosting bag, or begin to frost your cake.
To colour your frosting, add a few drops at a time of your preferred food colouring. I use Wilton Gel Food Colouring for the majority of my recipes!