Heavenly Buttercream Frosting

My husband and I have recently realized how much our oldest daughter (she is almost 2 and a half now) repeats things that we say with an amazing sense of context and nuance. Oftentimes when she'll ask me for juice or for a snack and I'm not quite ready to fulfill the request I'll say to her, "I'm working on it buba" (pronounced boo-bah... means doll in Hebrew). The other day my husband asked her to start getting ready for bed while she was busy with toys. She just kept playing and said, "I'm working on it". 

For better or worse, there were quite a few "working on its" as I was experimenting with buttercream frosting. I did however make up for it by allowing her to taste test quite a bit.... and she agreed that it was heavenly. I'm extra excited about this recipe because it represents a project I've been working on for a while now outside of the blog. I'm looking forward to sharing it with you soon! In the meantime, below is what you'll need to experiment with buttercream frosting. You might want to add more powdered sugar or milk to get the consistency you love the most. Play around with it and enjoy! 

Heavenly Buttercream Frosting 
1 stick of butter (room temp)
3 ½ cups powdered sugar
1 tbsp. vanilla extract
¼ cup whole milk

In a sturdy, medium/large bowl, break up the butter into small pieces using a wooden spoon. Using the backside of the spoon, cream the butter against the bowl until completely smooth. Slowly add and work the powdered sugar into the butter (it’s recommended to sift the sugar, but I've found that it's okay if you don’t). Stir in the whole milk a little at a time until the mixture is completely smooth, with no large clumps. Take a moment to stir as quickly as possible, creating “airiness”. If needed, you can add a bit more powdered sugar, or a bit more milk, to get the desired texture. Spread on cakes, cupcakes, or... eat it plain!