Not-too-sweet Butter Cream Frosting

This recipe is from the wonderful How to Cook Everything Vegetarian cookbook by Mark Bittman. I made this frosting for my almond coconut cupcakes this week, and it was delightful. If you don't have a favorite-favorite frosting recipe on hand, this is the one to try.

12 tablespoons (1 1/2 sticks) butter, softened

2 1/2 cups confectioners sugar

pinch salt

1/4 cup plus 2 tablespoons cream or milk

2 teaspoons vanilla extract

1. Use a fork or electric mixer to cream the butter. Gradually work in the sugar and salt, alternating with the cream and beating well after each addition. 

2. Stir in the vanilla. If the buttercream is too thin, refrigerate; it will thicken as the butter hardens.