Quick and Easy Vanilla Buttercream Frosting

March is birthday month in our house so I am making lots of cakes and cupcakes to share. First up, cupcakes for my younger son's class.

For the cupcakes, I used the recipe for white cake on the King Arthur cake flour box.

I am not a fan of most frosting. Most of my friends and family are used to me scraping off the icing from a store-bought cake - I just don't care for the icky sweet taste. And I dislike all of the ingredients in the store-bought frostings (did you know they still have trans fat in them?).

But I don't mind this buttery, less sweet frosting. I also don't put much frosting on each cupcake, so for me, this recipe makes just enough for 24 cupcakes.

Ingredients:

• 1 C. unsalted butter (2 sticks), softened
• 2 or 3 C. powdered sugar (depending on your taste)
• splash of milk (I don't measure but it's probably not more than 1 Tbsp.)
• 2 tsp. vanilla
• pinch of salt

Using an electric mixer, beat the butter at medium speed until it is fluffy. Slowly add the powdered sugar and beat at medium speed until combined. You might need to stop the mixer and scrape down the sides of the bowl. With the mixer running, add enough milk so that the frosting is the right consistency. (If you add too much liquid, you can always add a little more sugar to stiffen up the frosting.) Add the vanilla and salt and beat at medium-high speed until the frosting is fluffy. It will just look right. 

You can refrigerate the frosting until ready to use, but allow time for it to come to room temperature before frosting your cakes.

Once frosted, your cupcakes should keep for several days in a sealed container. I do not like the taste or texture of refrigerated cakes so I keep them on the counter.