Lemon Buttercream Frosting for Gingerbread Cookies or Cake

1 cup (2 sticks) unsalted butter softened to room temperature

4 cups powdered sugar

Juice and zest of 1 large Lemon

1/2 teaspoon Vanilla extract

1/8 teaspoon of salt

Cream the butter and salt, add the sugar 1 cup at a time.  After the first cup of sugar add in the lemon zest and juice, finally add in the Vanilla.