There are so many variations, flavors and techniques but this one is always a winner. You can use lemon extract, almond, add citrus zest, 1/2 cup of cocoa powder for chocolate. This will frost at 3 layer cake, with some to spare depending on how thickly you frost. You can add food coloring too!
4 sticks softened butter......room temp, not melted
(Note: you can use 3 sticks and 1/2 cup solid shortening if desired. Shortening holds up better in the heat just FYI)
1 tablespoon vanilla extract
32 oz powdered sugar
dash of salt (only if you use unsalted butter)
1/4 to 1/2 cup heavy cream or whole milk
Beat butter until very creamy, scraping sides of bowl periodically. Do this for at least 5-10 minutes. Creamy butter is key. Add vanilla and begin adding powdered sugar in 1-2 cup increments and creaming well. Scrape sides of bowl each time you add ingredients. Add a little milk along. Not too much at a time.
It can become too thin quickly. Continue until you get desired spreadable consistency. Then keep that mixer going for about 10 more minutes on medium speed to get that beautiful whipped, fluffy lusciousness.
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