Warm the milk: In a small saucepan over low heat, warm milk just until it’s steaming. Do not boil. This helps dissolve the sugar and creates a silky base.

Cream the butter: In a large bowl, beat softened butter on medium-high speed until light and fluffy, about 2 minutes.

Add sugar gradually: With the mixer on low, slowly pour in granulated sugar. Increase speed to medium and beat until the mixture looks pale and slightly airy.

Incorporate milk and vanilla: Alternately add warm milk and vanilla extract in three increments, scraping down the bowl as needed. Beat on medium-high until the frosting is smooth.

Season and finish: Add a pinch of salt, then whip for an additional 1–2 minutes until perfectly creamy. Use immediately or chill briefly if you need a stiffer consistency.