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"Once ready, use a hand mixer to cream the butter until smooth. Add the powdered sugar, vanilla, and salt, stirring to combine. Add just enough milk, likely a tablespoon or two, to thin the buttercream out to a smooth piping consistency. Spoon the buttercream into a piping bag fitted with a round tip or a freezer Ziploc bag with the end snipped off. Pipe dollops of buttercream onto half of the cookies and sandwich the filling with a second cookie. Enjoy!"
<https://thewoodandspoon.com/pumpkin-whoopie-pies-with-brown-butter-buttercream/>