Yield: About 12 Frosted Cupcakes
4 cups sifted powdered sugar
1/2 cup unsalted butter, room temperature
2 tablespoons milk, divided
1 teaspoon vanilla extract
Pinch of Salt
In a mixing bowl beat butter and a half a cup of the powdered sugar with an electric mixer fitted with a paddle attachment until well combined and creamed, about 2 minutes starting on low working up to medium-low speed (to prevent a sugar cloud). When well combined add in the remaining of the powdered sugar and 1 tablespoon of milk, vanilla and salt. Do not forget to stop the mixer and scrape the sides of the mixing bowl to be sure all the ingredients are well combined.
Fill a piping bag or grab a spatula and frost.
Store it into an air tight container into the fridge for up to 2 weeks or in the freezer for up to 6 months. To prepare frozen buttercream, let it first come to room temperature. Then beat on medium-high speed with an electric mixer until fluffy. If you need to stiffen the consistency add some powdered sugar a half cup at a time.