Ingredients
- 227 grams unsalted butter, room temperature
- 480 grams powdered sugar, spooned and leveled
- tiny pinch fine sea salt
- 45-60 mL heavy whipping cream
- 1 Tbsp vanilla extract and/or vanilla bean paste
Method
- In a large bowl or the bowl of a stand mixer, use the whisk attachment to beat the butter at full speed until it's pale and fluffy, 2-3 minutes.227 grams unsalted butter room temperature
- Add the powdered sugar and salt and beat at low speed just until it's combined.480 grams powdered sugar spooned and leveled, tiny pinch fine sea salt
- Scrape the edge of the bowl and continue beating at medium-high speed until the sugar is fully dissolved and fluffy, a few minutes.
- Add the vanilla and turn the mixer to medium speed, streaming in about 2 Tbsp of the heavy whipping cream, beating until it's well combined.45-60 mL heavy whipping cream, 1 Tbsp vanilla extract and/or vanilla bean paste
- Scrape the edge of the bowl, give it a good mix and assess the texture/flavor of the frosting. If you want it softer/more spreadable, repeat with more of the heavy cream. Use as desired.
Notes
The whisk attachment creates a more whipped/airy texture. Switch to a paddle attachment at low speed to knock out the air if you want a smooth/silkier frosting for decorating the outside of a cake or piping.
Nutrition
Serving: 1gCalories: 304kcalCarbohydrates: 40gProtein: 0.3gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 4mgPotassium: 9mgSugar: 39gVitamin A: 528IUVitamin C: 0.02mgCalcium: 7mgIron: 0.03mg