This is my other favorite frosting that I use to frost cakes and cupcakes. It tastes amazing and it holds up really well for piping and making other decorations.
Ingredients:
- 1 cup (230g) unsalted butter, softened to room temperature
- 4 – 5 cups (480-600g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream
- 2 teaspoons pure vanilla extract
- salt, to taste
Directions:
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I like 1/8 tsp salt.)
Cover tightly and store for up to 1 week in the refrigerator.
