Ingredients
Method
1. Start by placing the softened butter in a large bowl. Beat it until smooth and creamy—this sets the base for fluffy icing. Gradually blend in about half of the powdered sugar, mixing until the texture looks thick but smooth.
2. Next, pour in the vanilla extract and milk. Continue mixing while slowly adding the rest of the powdered sugar. Scrape down the sides as needed to keep everything evenly combined.
3. Once the icing comes together, adjust the texture. Too thick? Add a tiny splash of milk. Too soft? Sprinkle in more powdered sugar until it holds its shape nicely.
4. Finally, tint the icing by adding food coloring a few drops at a time. Mix well after each addition until you reach the shade you want.
Notes
Helpful Tips
- Room-temperature butter is key for smooth, lump-free icing.
- For piping bunny faces or details, aim for a slightly thicker consistency.
- Gel food coloring gives vibrant color without thinning the icing—FYI, it’s a game changer.
- Cover unused icing tightly so it doesn’t dry out.
FAQs
Can I make this icing ahead of time?Yes! Store it in an airtight container in the fridge for up to 3 days. Let it soften at room temperature before using. Can I make it dairy-free?
Absolutely. Swap the butter for a plant-based alternative and use non-dairy milk. What if my icing looks grainy?
That usually means the sugar went in too fast. Beat a bit longer and add a touch of milk to smooth it out.