Add the butter to a bowl

Beat the butter for 5 minutes until it has become light and airy, doubled in size and lost most of its color

Start adding icing sugar half a cup at a time, beating for about a minute in between each addition.

Use the milk to thin out the consistency of the icing. Add it a teaspoon at a time. This is also the time to add any flavorings or colorings that you would like.

This icing can last in the fridge for a few weeks or a freezer up to 3 months. When you are ready to use just let it get back up to room temperature.

You can use it to ice your cake like i tried with mine😊😊