Makes enough frosting for 2 dozen cupcakes
1 cup (2 sticks) of unsalted butter, room temperature
9 cups of powdered sugar
1/2 cup of milk
1.5 tsp vanilla extract
In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).
Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
Add two more cups of sugar and on low speed mix until light and fluffy. Gradually add remaining sugar.
The icing came out to the perfect texture and sweetness. You may feel that the icing is not quite thick enough at first, but just give it a few precious minutes, and it will stiffen just enough to be considered perfect. However, don't wait for the icing to stiffen before piping it or spreading it onto the cupcakes that have been screaming "ice me, ice me and make me moist!" since they came out of the oven.
I bought 2 packages of the Wilton candy pumpkins and some black sugar sprinkles for the final effect.