vanilla

• 2 cups confectioners’ sugar, sifted
• 5 tablespoons unsalted butter, at room temperature
• 2 tablespoons whole milk
• a couple of drops of pure vanilla extract

Makes enough to frost 12 cupcakes (double the recipe for 8-inch cake)

Beat the confectioners’ sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Combine the milk and vanilla in a separate bowl, then add to the butter mixture a couple of teaspoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.