Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups, packed powdered sugar (confectioner's sugar), sifted
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon pure vanilla extract
  • 3–4 tablespoons whole milk or heavy cream

Instructions:

  1. Sift the powdered sugar and salt thoroughly into a separate medium bowl. Set aside. Sifting is non-negotiable for a lump-free finish.
  2. Place the softened butter into the bowl of a stand mixer. Beat on medium-high speed for 3 to 4 minutes until the butter is noticeably pale, light, and fluffy, scraping down the sides halfway through. This step is key to aerating the butter.
  3. Turn the mixer speed to low. Gradually add the sifted powdered sugar mixture one cup at a time, mixing completely between each addition.
  4. Once all the sugar is incorporated, turn the speed back up to medium. Beat for 1 minute, scraping down the bowl one last time.
  5. Pour in the vanilla extract and 3 tablespoons (45 ml) of the milk or cream.
  6. Increase the mixer speed to high. Beat the frosting vigorously for 2 to 3 minutes. The frosting should transform into a wonderfully light, airy, and creamy consistency.
  7. Adjust the consistency: If the frosting appears too stiff for spreading or piping, add the remaining milk/cream, one teaspoon at a time, until the desired texture is achieved. If it's too soft, add 1–2 tablespoons of extra sifted powdered sugar and beat briefly.