- 1/3 cup butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 pound (3 1/2 cups) confectioners sugar, sifted if it’s organic or has visible lumps
- 3 to 4 tablespoons milk or light cream, or enough to make smooth and spreadable
Cream butter, salt, and vanilla, beating with an electric mixer until light and fluffy. Add the confectioners’ sugar gradually, beating after each addition. Add 3 tablespoons milk or light cream, beating until smooth. Beat in more milk until desired spreading consistency is reached and the frosting is spreadable. Makes about 2 1/3 cups of frosting, enough to frost tops and sides of of an 8-inch 2-layer cake or a 10-inch tube or bundt cake, or about 1 dozen cupcakes.