- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 6 Times
Can be made ahead of time.
This is classic American-style icing, very popular at bake sales for the past fifty years. It’s a little denser and sweeter than Swiss Meringue Buttercream. It’s quick to whip up, and probably the most popular type of icing in this country.
Using a hand-held electric mixer or a standing mixer fitted with a paddle attachment, cream the butter until fluffy, about 2 minutes.
On low speed, gradually beat in the confectioners’ sugar. Add the salt and vanilla. Beat in 2 tablespoons of the milk, adding more milk if needed to reach spreading consistency. Cover the surface of the icing with plastic wrap until you’re ready to frost the cupcakes.
This recipe serves 24.