Gently heat water just enough to dissolve gelatin. Stir well, add honey.
Remove from heat and allow to come to room temperature.
Beat butter until creamy and smooth, a paddle attachment works best!
Slowly add water/gelatin mix and beat until light and fluffy.Note: You will need to scrap down the sides often, and I have found that if I turn up the mixer to high and shield the edges with a towel (to avoid splashing) it takes about 5 minutes to incorporate the water.
Add vanilla and any coloring, mix until well combined.
Keep at room temperature to pipe, pipes really well!
Buttercream can be refrigerated for up to a week, or frozen for up to 6 months. To use: allow icing to come to room temperature then use!