Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1/2 teaspoon salt
- 4 cups powdered sugar
- 2 ounces heavy cream
- 1 tablespoon vanilla extract
Instructions
- In a large bowl or stand mixer fitted with a paddle attachment, cream the unsalted butter and salt on low speed until pale and creamy.
- Gradually add powdered sugar and heavy cream, alternating between each, mixing on low for about 3 minutes. Adjust consistency by adding more powdered sugar or heavy cream as needed.
- Add the vanilla extract and increase the mixer speed to high. Beat for 2–3 minutes until the frosting is light and fluffy, scraping down the sides occasionally.
- Use immediately or store in an airtight container until ready to use.
Notes
- For stiffer frosting (ideal for piping), add more powdered sugar in small increments.
- For a softer, creamier texture, add more heavy cream as needed.
- This frosting crusts well, making it great for decorating layer cakes and cupcakes.
- Can be made ahead and stored in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 210
- Sugar: 24g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
