This frosting is delicious!  She recommended adding 1/8 tsp each of coconut extract and almond extract.  We didn't have almond, which is o.k. because I don't like sugar cookies or buttercream with almond extract but we did add the coconut extract and it's SO good.  

 YIELD: 12-16 SERVINGS

VANILLA BUTTERCREAM FROSTING

Vanilla Buttercream Frosting is creamy, sweet, and fluffy. It's so easy to make and super useful to have in your back pocket to use with your favorite cake and cupcake recipes. It's also great on sandwiched between cookies or even humble graham crackers for a simple, quick treat!

prep time10 MINUTES

 

total time10 MINUTES

•  1 cup salted butter, softened
•  2 ounces cream cheese, at room temperature (optional - don't use if doing intricate piping or decorating as it softens the frosting just a bit more than normal)
•  4-5 cups powdered sugar
•  2 teaspoons vanilla extract
•  3-4 tablespoons heavy cream
•  Pinch of salt, to taste
•  1/8 teaspoon almond extract (optional)
•  1/8 teaspoon coconut extract (optional)

1. Beat butter (and cream cheese, if using) on medium speed for 2-3 minutes until creamy and smooth.
2. Add powdered sugar, vanilla, cream, and salt (and almond and coconut extracts if using). Beat for another 2-3 minutes until light and fluffy.
3. Use a wooden spoon or spatula to stir the frosting by hand for a few minutes to get rid of air bubbles before using to frosting cakes, cupcakes, or cookies.

• Vanilla Bean Buttercream: You can substitute 2 teaspoons of vanilla bean paste for the vanilla extract in the recipe to have beautiful specks of vanilla bean in the finished frosting.
• Storage and Freezing: If making the frosting in advance, it can be stored in the fridge for up to 1 week or in the freezer for up to 3 months. Thaw completely and let it come to room temperature, then beat again so it's a nice, light consistency.
• Coconut & Almond Extract Notes: If you find that you really love the coconut and almond flavor, I have gone as far as 1/2 teaspoon of each in this frosting and it tastes wonderful. Some people feel like that is too strong though and it definitely takes it past the vanilla buttercream flavor, but it's such a great variation to really add something different and unusual to your desserts.
• This recipe makes enough for 12-16 cupcakes or a 9x13-inch cake. For larger cakes like a 2- or 3-layer cake, you will want to make 1.5x or even double the batch, especially if you want enough frosting to pipe borders or other decorations.
• Recipe from https://houseofnasheats.com/vanilla-buttercream-frosting/