Martha Stewart has several vanilla frosting recipes that include simple, fluffy and buttercream variations. Most of her frosting recipes require confectioner's sugar, vanilla extract, unsalted butter, milk and salt.
To make Martha Stewart's simple frosting, combine 4 tablespoons of room-temperature butter with 2 cups of confectioner's sugar in a small bowl. Stir in 2 tablespoons of milk, 1/2 teaspoon of vanilla extract and a pinch of salt. This recipe yields approximately 1 cup of vanilla icing.
Martha Stewart's fluffy vanilla frosting requires the use of an electric mixer to create the light and airy icing. The milk and salt are omitted from this recipe. First, beat 1 1/2 cups of unsalted room-temperature butter until it forms a creamy consistency. Add 4 cups of sifted confectioner's sugar in 1/2 cup increments at a time on medium speed. After adding the second and fourth 1/2 cup increments, beat the mixture on high speed for 10 seconds to aerate the icing. Pour in 1/2 teaspoon of pure vanilla extract. This frosting recipe makes about 4 cups and can last up to 10 days in the refrigerator.
Martha Stewart's buttercream frosting requires 1 pound of butter and 6 cups of confectioner's sugar to create a thicker consistency for filling in between cake layers.