I like to use this buttercream most often, even when using it as the finish on a buttercream cake. It has no shortening in it which means it won't be entirely "white"...it will be more of a cream color. You also can't use the paper towel method to smooth the sides on this, but you can still get them very smooth and get a sharp top edge if you use the upside down frosting technique found in my fundamentals course section.
And I like to use all butter as opposed to shortening whenever possible!
This amount will cover and fill a 6″ cake, with maybe a little to spare.
2cups (454 grams)salted butter(4 American sticks) (1 stick of butter = 113 grams)
2teaspoons (or more if desired)extract of choice(I use vanilla and/or almond usually)
2pounds (907 grams)powdered sugar(no cheap brands here, they tend to have more clumps) (2 pounds of sugar = 907 grams)