Classic Vanilla Buttercream

Cube the butter and place it in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer. Beat on medium-high speed for 3–4 minutes, scraping down the bowl once or twice, until the butter is noticeably paler and looks light and creamy.

Reduce the speed to low. Add the icing sugar in three additions, beating each one in until just combined before adding the next — going slowly here keeps you from wearing the kitchen.

Add the vanilla, salt, and one tablespoon of the milk. Beat on low until everything disappears into the buttercream, then turn the mixer up to medium-high and whip for a full 3 minutes. This is what takes the buttercream from grainy to silky, so do not skip it.

Check the consistency. If the buttercream feels stiff, add the remaining milk a teaspoon at a time, beating between each addition. For piping, you want it thick enough to hold a peak but soft enough to push through a star tip without forearm cramp. For a smooth cake covering, aim slightly looser.

Use straight away, or transfer to an airtight container. Press cling film directly onto the surface to stop a crust forming.