BUTTERCREAM FROSTING

½ cup unsalted butter, at room temperature

2 cups confectioners’ sugar, sifted

1 ½ teaspoons pure vanilla extract

2 tablespoons milk

Beat all ingredients, except milk, until smooth. Add milk one Tablespoon at a time until creamy. If too stiff, add water a little a time until the right consistency.
Frosts about 18 – 20 cupcakes or one cake.

CHOCOLATE BUTTERCREAM FROSTING

⅓ cup butter, at room temperature

½ cup unsweetened cocoa powder, divided

⅓ cup milk

1 tablespoon vanilla extract

1 (16 ounce) package confectioners’ sugar, sifted