Prep: 10 minutes mins
Cook: 0 minutes mins
Total: 10 minutes mins
12
Add the room temperature butter to a bowl or bowl of a stand mixer. I recommend a stand mixer but a hand mixer will work if that's all you have. Beat for about 5 minutes, until fully whipped.
Beat in the salt and powdered sugar two cups at a time while the mixer is running on low speed. Let run for about 5 minutes.
Beat in the milk and vanilla (I like clear vanilla for this) until completely creamy and well combined. Pipe onto cupcakes or add to cakes. Store any extra in the fridge for up to 2 weeks.
This recipe makes enough to frost 12 cupcakes or one two layer 9 inch round cake.
To avoid adding a color to the frosting, I suggest using clear vanilla extract.
To make this chocolate buttercream, simply add in 1/2 cup of cocoa powder when you beat in the sugar, but decrease the amount of sugar to account for the extra dry ingredients.
Serving: 0.25cup / Calories: 307kcal / Carbohydrates: 50g / Protein: 1g / Fat: 12g / Saturated Fat: 3g / Polyunsaturated Fat: 3g / Monounsaturated Fat: 5g / Trans Fat: 1g / Sodium: 125mg / Potassium: 14mg / Fiber: 1g / Sugar: 49g / Vitamin A: 739IU / Vitamin C: 1mg / Calcium: 7mg / Iron: 1mg