1. I like to use a good quality cultured, salted butter to add the tiniest bit of additional dimension to the flavor of the frosting. It doesn't taste salty at all — it just tempers the sweetness and heightens all the flavors.
2. Whole milk is the classic move for buttercream frosting. I often sub in heavy cream, which whips up inside the frosting to give you a bit of additional lightness.
3. Use a high-quality pure vanilla extract for the best flavor.
4. I prefer to use this frosting right away, but you can make it up to a week in advance if you need to. Store in an airtight container in the fridge, bring to cool room temperature, and whisk again for a minute before using

Suggested variations

• In addition to the vanilla extract, use a teaspoon or less (depending on strength — taste as you go) of peppermint, orange, lemon, coffee, almond, or rose extract.
• Instead of the milk or cream, use one to two tablespoons of a liqueur like Kahlua, Baileys, Cointreau, Chambord, Poire Williams, Frangelico, Amaretto, Creme de Menthe, or any other good-quality nut-, fruit-, coffee-, or mint-based liqueur that you like.
• Add up to one teaspoon total of ground spices such as cinnamon, nutmeg, and cardamom (try a 2:1:1 ratio), or ground chili.
• Add two teaspoons of instant coffee powder.