Buttercream Decorator Icing/Frosting

This is basically the Wilton recipe for decorator icing/frosting but I use all butter instead of half shortening. Although shortening helps stabilize the frosting and helps avoid separation in hot weather, I do NOT want to eat shortening! This all butter icing/frosting tastes SO much better. Great for Old-Fashioned Sugar Cookies, cakes and cinnamon rolls or other frosted pastries. 

Buttercream Decorator Icing/Frosting    Makes 3 ½ cups

1 cup (2 sticks) softened butter

1 1/2 teaspoons vanilla 

5 cups powdered sugar (sift if lumpy)

Milk – begin with about 2 or 3 tablespoons

1. Cream butter with an electric mixer.  Add vanilla. 
2. Gradually add powdered sugar (low speed of mixer) and mix well. Scrape sides and bottom of bowl often. 
3. Add enough milk for either spreading or piping consistency. Turn mixer to medium high to high and beat until icing/frosting is light and fluffy. Keep frosting covered with a damp cloth while frosting. Or, refrigerate in an air-tight container for up to 1 week; rewhip before using.
4. Note: Add a little corn syrup if icing cookies for a glossy appearance.