makes enough for 12 cupcakes

250 g icing sugar, sifted
80 g unsalted butter,at room temperature
25 ml whole milk
vanilla extract

250 g icing sugar, sifted 80 g unsalted butter,at room temperature 25 ml whole milk

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Combine milk and vanilla extract in a seperate bowl, then add to the butter mixture a couple of tablespoons at a time. once all the milk has been incorporated, turn the mixer up to high speed. continue beating intil the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.