Ingredients:

  • 2 cups (240g) powdered sugar, sifted
  • 1/4 tsp (1.5g) fine salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 tbsp (45ml) heavy cream or whole milk
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Sift the powdered sugar and salt into a mixing bowl to remove lumps.
  2. For buttercream frosting, beat the softened butter on medium-high for 2 minutes until pale and creamy.
  3. Gradually add the sifted sugar one cup at a time, beating on low until combined, then increasing to high for 1 minute to aerate.
  4. Slowly pour in the vanilla extract and heavy cream one tablespoon at a time.
  5. Adjust consistency: stop adding liquid when the icing flows slowly for a glaze, or when it forms a stiff peak for piping.