Step 1

Add the room temperature butter to a bowl or bowl of a stand mixer.

Step 2

beat for about 5 minutes, until fully whipped.

Step 3

Beat in the salt and powdered sugar two cups at a time while the mixer is running on low speed. Let run for about 5 minutes.

Step 4

Beat in the milk and vanilla (I like clear vanilla for this) until completely creamy and well combined.

Step 5

Pipe onto cupcakes or add to cakes. Store any extra in the fridge for up to 2 weeks.