Ingredients
Method
- Let the butter sit out at room temperature for about an hour.
- Beat the softened butter for about 2 minutes, until pale and fluffy.
- Add the powdered sugar one cup at a time, beating on low speed after each addition.
- Pour in the vanilla extract and add the salt. Beat until smooth.
- Add the milk or heavy cream one tablespoon at a time, beating after each addition, until spreadable.
- Increase the mixer speed to medium-high and beat for another 2 to 3 minutes.
- Check that the frosting holds soft peaks but still spreads easily.
- Spread over cooled cupcakes or cake layers, or pipe using your favorite tip.
Notes
A few small changes can improve both flavor and texture. Use high-quality vanilla extract instead of imitation vanilla, since it makes a noticeable difference in a frosting this simple.
Swap out a teaspoon of the vanilla for almond extract if you want a slightly different flavor note. Chill the frosting for 10 minutes before piping if it feels too soft to hold its shape. For a richer taste, swap the milk for heavy cream, which also makes the frosting a bit more stable in warm weather.
A pinch of cinnamon or a splash of maple extract also works well if you want to switch things up for fall desserts.