Place your softened butter in a large mixing bowl. Using an electric mixer (a stand mixer with a paddle attachment works even better!), beat the butter on medium-high speed for about 3-4 minutes, or until it’s light and fluffy. This step is super important to ensure your buttercream is smooth and airy.

Reduce your mixer speed to low and slowly add half of the powdered sugar. Mixing on low keeps the sugar from poofing all over your kitchen (been there, done that!).

Once all the sugar is in, increase the speed to medium and beat for another 2-3 minutes. At this stage, your frosting will look thick, so don’t worry—that’s exactly where you want it to be.

Mix in your vanilla extract and the pinch of salt (optional). The salt helps balance out the sweetness and gives your buttercream a more complex flavor.

Now it’s time to get that perfect frosting consistency. Add 2 tablespoons of milk or heavy cream to start. Beat the mixture on high speed for about 1 minute.

Reduce your mixer speed and add the remainder of the powdered sugar. If the frosting still feels too thick or stiff, add more milk one tablespoon at a time until you reach your desired consistency.