I just posted my basic buttercream recipe and though these recipes are very similar, I use both of them for different things, so I think they each deserve their own spot in the limelight.
This one is fluffier and lighter due to the long whipping time. It takes a little longer to make but makes a smoother, lighter, buttercream. I like it better for frosting cupcakes.
For my cakes, or when I need a stiff frosting for piping, I use the basic buttercream I posted yesterday. These recipes are basics but they are too good not to share. I use them over and over again!
Tip- If you want to get your vanilla frosting super-white, just add a little white food coloring. I have a big bottle of AmeriColor white and I love it! It takes away yellow-tinges from butter, and brown tinges from vanilla extract. For just a few dollars I feel like it makes a big difference in how my frosting looks.
