Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until it becomes light and fluffy, about 2-3 minutes. This step is crucial for achieving a smooth and airy frosting.1 cup unsalted butter
- With the mixer on low speed, gradually add the sifted powdered sugar, about a cup at a time, mixing until just combined after each addition. This prevents a cloud of sugar from exploding in your kitchen.3 cups powdered sugar
- Once all the powdered sugar has been incorporated, increase the mixer speed to medium and slowly add the milk. Then, add the vanilla extract, clear vanilla extract (if using), almond extract (if using), and a pinch of salt.1/4 cup milk, 1 teaspoon vanilla extract, 1/2 teaspoon clear vanilla extract, 1/4 teaspoon almond extract, 1 pinch salt
- Continue beating the frosting on medium-high speed for 3-5 minutes, or until it is light, fluffy, and smooth. The frosting should hold its shape and have a creamy consistency.
- Gently fold in the rainbow sprinkles using a spatula until they are evenly distributed throughout the frosting. Be careful not to overmix at this stage, or the color from the sprinkles might bleed.1/4 cup rainbow sprinkles
- If the frosting seems too thick, add another tablespoon of milk. If it's too thin, add another tablespoon or two of sifted powdered sugar until your desired consistency is reached.1/4 cup milk, 3 cups powdered sugar
Notes
Store leftover frosting in an airtight container in the refrigerator for up to 5 days. To use chilled frosting, allow it to sit at room temperature for about 15-30 minutes, then re-whip. For longer storage, freeze for up to 2-3 months and thaw in the refrigerator overnight.
