Vanilla Frosting

Ingredients

• •1 cup (225 g) unsalted butter, at room temperature
• •3 cups (360 g) icing sugar (powdered sugar), sifted
• •2 tsp pure vanilla extract
• •2–3 tbsp whole milk
• •1 pinch fine salt

Directions

1. 1Ensure the butter is fully at room temperature — it should press easily with a finger. Cut it into rough chunks and place in a large bowl or the bowl of a stand mixer.
2. 2Beat the butter on medium-high speed with a hand mixer or stand mixer fitted with the paddle attachment for 2–3 minutes until very pale, fluffy, and smooth.
3. 3Reduce speed to low and add the sifted icing sugar one cup at a time, mixing after each addition until just combined before adding the next. This prevents a sugar cloud.
4. 4Add the vanilla extract and pinch of salt, then increase speed to medium and beat for 1 minute.
5. 5Add 2 tablespoons of milk and beat on medium-high for 1–2 minutes until the frosting is light and fluffy. Add the third tablespoon of milk if needed to reach a smooth, pipeable consistency.
6. 6Use immediately to fill and frost a cake, or transfer to an airtight container. Store at room temperature for up to 2 days, in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Re-whip briefly before use if chilled.

💡 If your frosting looks curdled or lumpy, keep beating — it will come together as the butter emulsifies with the sugar.

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