Make sure to beat the sugar into the butter well to avoid a gritty frosting.
Use clear vanilla if you prefer a white frosting.
Combine: Add the cooled flour mixture to the creamed butter and mix well until the frosting is light, fluffy, and well combined.
Add in food coloring, if desired.
Allow the whipped frosting to cool in the refrigerator for 30 minutes if you like a stiffer frosting.
Add a pinch of salt if using unsalted butter.
Frost: Pile the cooled frosting onto your cake and start spreading. For a thicker, stiffer frosting, refrigerate before using.
This recipe will generously frost a 2 layer cake or 2 dozen cupcakes.
