Ingredients:

  • 1 cup (225 grams) unsalted butter, softened
  • 4 cups (480 grams) icing sugar (confectioners’ sugar), sifted
  • 1 tablespoon (15 ml) vanilla extract
  • 3-5 tablespoons (45-75 ml) milk (whole or half-and-half)
  • 1/4 teaspoon fine sea salt

Instructions:

  1. Prepare the Butter: Place the softened butter into the bowl of the stand mixer. Beat the butter on medium speed for 2-3 minutes until pale, creamy, and visibly lighter in color. This is important for achieving a light final texture.
  2. Sift the Sugar: Sift the icing sugar into a separate bowl to remove any lumps. If you skip this, your frosting will be grainy.
  3. Combine Ingredients: With the mixer on low speed, gradually add the sifted icing sugar, one cup at a time, allowing it to incorporate into the butter. Start slowly to avoid sugar dusting.
  4. Add Flavor and Salt: Once all the sugar is combined, scrape down the sides of the bowl. Add the vanilla extract and the pinch of salt.
  5. Adjust Consistency: Pour in 3 tablespoons of milk. Increase the mixer speed to medium-high and beat for 3-5 minutes. The frosting should become smooth, light, and fluffy (like a cloud). If the frosting is too thick, add the remaining milk (1 tablespoon at a time) until the desired consistency is reached.
  6. Test and Use: Once smooth, taste and adjust if necessary. Use immediately on cooled sugar cookies.