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In the bowl of a stand mixer with a paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter until smooth, about 2 minutes.
Gradually add the powdered sugar, about a cup at a time, and mix starting on low speed gradually increasing to medium, until all the powdered sugar is mixed in.
Add 2 tablespoons of milk and vanilla and beat on medium speed for 3-4 minutes, until everything is well combined. Scrape the bowl as needed.
If the frosting seems too thick, you can add more milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more powdered sugar, ½ cup at a time until the desired consistency is reached.
Pipe onto cupcakes, spread on a cake or anywhere else you'd like. Enjoy!
You can make the frosting up to 2 days in advance. Store in the refrigerator until ready to use, then bring it to room temperature before using. It can also be frozen for up to 3 months.