My mom originally snagged this recipe from a Wilton cake decorating pamphlet circa the 1980s. We've tweaked the recipe over time to our liking (no more shortening!) and use it for cakes, cookies and more. —Sarah
unsalted butter, softened
confectioner's sugar, sifted
salt (optional - use only the tiniest dash)
In This Recipe
Use an electric mixer to cream together the butter, sugar, milk and vanilla.
Blend on medium speed until all ingredients are well combined and of a fluffy consistency.
Refrigerate the frosting to stiffen further, or use immediately to ice cakes or cookies.