The Best Vanilla Buttercream Frosting
makes enough to ice 26 cupcakes or 1 9-inch round layer cake
- 1 c unsalted butter softened to room temperature
- 6 c icing [confectioners] sugar
- 1/2 c heavy cream
- 2 tsp vanilla extract
- 1/4 tsp salt or, to taste
Place the butter in the bowl of an electric mixer and beat for a moment.
Add 4 cups of the sugar. 1/4 c cream, vanilla, and salt.
On medium speed, beat until smooth and creamy, about 2-3 minutes.
As desired, gradually add the remaining 2 c sugar, 1/2 c at a time, alternating with the 1/4 cream, by the tablespoon, until the icing is of the quantity and the spreadable consistency you desire.