Easy Buttercream Recipe
- 4 tablespoons unsalted butter, at room temperature
- 1 one-pound box (about 4 cups) confectioners’ sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 2 to 4 tablespoons milk
- Using a hand-held electric mixer or a standing mixer fitted with a paddle attachment, cream the butter until fluffy, about 2 minutes.
- On low speed, gradually beat in the confectioners’ sugar. Add the salt and vanilla. Beat in 2 tablespoons of the milk, adding more milk if needed to reach spreading consistency. Cover the surface of the icing with plastic wrap until you’re ready to frost the cupcakes.
