Instructions

• Place the 16-ounce package of powdered sugar and the 6 tablespoons (¾ stick) softened butter in a medium mixing bowl.
• Using an electric mixer on low speed, beat the sugar and butter just until they begin to combine and the sugar is incorporated.
• Add 1½ teaspoons vanilla extract, 1/8 teaspoon salt, and 3 tablespoons milk. Increase the mixer to medium speed and beat, scraping the sides and bottom of the bowl as needed.
• If the icing is too thick for spreading, add up to 1 additional tablespoon of milk, a little at a time, until the icing reaches an easy-spreading consistency.
• Beat the icing until smooth and homogenous, scraping the bowl once or twice to ensure even mixing.
• Use the icing immediately to spread on cakes or cupcakes. Note: if you pipe rather than spread, you may not have enough to ice 24 cupcakes.