Ingredients
1 cup (16 tablespoons or 226 grams) unsalted butter, softened
4 to 5 cups (480 to 600 grams) confectioners’ sugar, sifted if lumpy
1/4 cup (60 milliliters) heavy cream, half-and-half, or whole milk, at room temperature
2 teaspoons pure vanilla extract
Salt to taste (typically about 1/8 teaspoon)
Instructions
1-Beat the softened butter with a mixer on medium speed until creamy, about 2 minutes. This step builds a smooth base for your frosting.
2-Add 4 1/2 cups confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then switch to medium-high for 2 minutes to incorporate air and achieve fluffiness.
3-Taste the mixture and add salt if it’s too sweet. Adjust the consistency by adding more confectioners’ sugar (up to 1/2 cup) if too thin, or more heavy cream (1 tablespoon at a time) if too thick, beating after each addition.
4-Use the frosting immediately or store it refrigerated (covered) for up to 1 week or frozen for up to 3 months.
5-To use frozen frosting, thaw it overnight in the refrigerator, then beat briefly with a splash of room-temperature heavy cream or milk to restore creaminess.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧈 Use unsalted butter to control saltiness, but salted butter can be used as well.
🥛 Ensure dairy is at room temperature to avoid graininess in the frosting.
🎨 Use gel food coloring to add color without changing the texture of the frosting.
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