Ingredients
Scale
- 4 sticks unsalted butter
- 4 cups powdered sugar
- 2 teaspoons vanilla bean paste or vanilla extract
- 3 tablespoons whole milk, warm
- pinch of salt
Instructions
- The butter should be room temperature, about 70 degrees. You should be able to press your finger into the stick of butter easily.
- In a standing mixer with a paddle attachment (the rubber scraper paddle is preferable), slowly mix the butter and the vanilla bean paste together just until combined. Add the powdered sugar slowly while the mixer is set to its lowest setting.
- As soon as the butter and powdered sugar are mixed, add the warm or room temperature whole milk and pinch of salt. Mix using the lowest speed for 10 seconds, scrape down the sides of the bowl, and mix on low for another 10 seconds.
- Lift the standing mixer. The frosting should easily separate from the paddle. If it’s still too firm, add 1 additional tablespoon of warm milk and mix until combined.
- With a rubber spatula, press the frosting against the sides of the bowl to eliminate any air bubbles.