Fluffy Vanilla Buttercream Frosting

I got this recipe from a friend who used to be a chef at Martha Stewart and who now develops recipes at Good Housekeeping. It's easy, versatile and very forgiving. It keeps in the fridge for a long time and can be frozen as well. If you need it to be stiffer, just add more sugar.

Makes about 5 cups.

You can substitute other flavourings for the vanilla, like almond. For coloured frosting, stir in food colouring drop by drop until desired colour is achieved. You can also use coloured paste, one dot at a time. If you don't colour it, the frosting is a light creamy colour.

ingredients
2 C unsalted butter, softened (do not let it get too soft or melt)
6 C confectioners' sugar
1/2 t vanilla extract
dash of salt

method
Put butter in a bowl of an electric mixer or mixing bowl. Beat with paddle attachment or hand blender on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium high; beat until smooth, about 1 minute more.