187g (13 tablespoons) unsalted butter, softened at room temperature
200g (1 3/5 cups) powdered sugar
22 milliliters (1½ tablespoons) milk, any type
7 milliliters (1/2 tablespoon) vanilla extract
1g (1/8) teaspoon salt
Instructions
In the bowl of an electric mixer with a paddle attachment, beat butter on medium speed for eight minutes or until pale and creamy
Add half of powdered sugar, mix on low for 30 seconds
Add remaining powdered sugar, milk, vanilla and salt; mix on low for one minute and thenĀ increase speed to medium and beat for six minutes or until very light and fluffy
Use a flat metal spatula to frost the first layer of cake; top with second layer and repeat; top with third layer and repeat; top with fourth layer of cake and set aside to make chocolate buttercream