1cup(226 g or 2 sticks) unsalted butter, room temperature
2 ½cups(300 g) confectioners' sugar, sifted
2teaspoonspure vanilla extract
Pinchsalt
2-3Tablespoonsheavy cream or whole milk, room temperature
Instructions
In the bowl of a stand mixer, whip the butter using the paddle attachment (whisk attachment works too). Beat until creamy, about 2 minutes.
With the mixer on low speed, gradually add in the confectioners' sugar until completely incorporated.
With the mixer on medium speed, add the vanilla and mix until combined. Add heavy cream one Tablespoon at a time until desired consistency is reached. Add a pinch of salt and mix until combined.
Transfer to a frosting bag with tip and frost away!
Notes
Serving size is approximately 2 1/2 Tablespoons.Quantity: The recipe yields approximately 2 cups of frosting, which frosts 16 to 18 cupcakes or a thin layer on a 9x13 sheet cake. For layered cakes or 24 cupcakes, I suggest multiplying this recipe by 1.5.Store in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature and mix again before using. When frosting is on a cake or cupcake it is safe to stay at room temperature for 24 hours.Freeze: Transfer frosting to a freezer bag and remove all the air. Place in the freezer and store for up to a month. Defrost in the refrigerator before bringing to room temperature.