Buttercream Icing

Makes 2 cups

• ½ pound (2 sticks) unsalted butter, softened
• ¼ teaspoon kosher salt
• 2 pounds powdered sugar
• 6 to 7 tablespoons whole milk
• 1 tablespoon vanilla extract

Beat the butter and salt in a large bowl with an electric mixer on medium speed for 1 to 2 minutes, until creamy. Gradually add the sugar, alternating with 6 tablespoons of the milk, mixing on low speed after each addition, until well combined and smooth. Stir in the vanilla. Mix in the remaining 1 tablespoon milk, a bit at a time, until the frosting is smooth and creamy.