Here is the recipe. It's very easy to do.
Ingredients (for about 20 cupcakes):
- 8 tbsp unsalted butter, at room temperature
- 1/4 cup reduced-fat milk, at room temperature
- 1 tsp vanilla extract
- 5 cups confectioner's sugar, sifted
- few drops of food coloring (optional)
In a large mixing bowl beat the butter, milk, vanilla extract, and half the confectioner's sugar until smooth (with electric hand mixer). Gradually add the remainder of the confectionner's sugar and beat again until smooth and creamy.
If you want to color your buttercream, start with one drop of coloring and beat. Then add drop by drop until you get the color you want.
Keep in an airtight container at room temperature (you can keep it up to 3 days). When you want to use it, always beat it a little bit before using. If you feel it's too liquid, put it a little bit in the fridge (not too long, otherwise it gets hard).
My first try with buttercream