- by Julie Kaufmann, San Jose Mercury News.

I like to thin the frosting with orange juice instead of milk because the acid cuts the sweetness a bit. But use milk if you prefer.

Enough to frost 24 cupcakes thickly, or 48 thinly

  • 1 (16-ounce) box confectioners' sugar
  • 1/4 cup ( 1/2 stick) butter, softened
  • 1 teaspoon vanilla
  • Pinch salt
  • 2 to 4 tablespoons orange juice or milk, plus additional as needed

Combine sugar, butter, vanilla, salt and 2 tablespoons juice or milk in mixing bowl. Beat with electric mixer on medium, scraping sides of bowl as necessary. If frosting is too thick, add more juice or milk, 1 tablespoon at a time. When desired consistency is reached, turn mixer to high and beat 2 or 3 minutes, until frosting is smooth and fluffy.