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Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 4 cups powdered sugar (also known as confectioners’ sugar)
- 1/4 cup heavy cream (or milk)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional, to balance sweetness)
Instructions
- Beat the Butter:
- In a large mixing bowl, use an electric mixer to beat the softened butter on medium speed until creamy and smooth, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the Sugar:
- Gradually add the powdered sugar, one cup at a time, mixing on low speed to prevent a sugar cloud. Once all the sugar is added, increase the speed to medium-high and mix until fully combined.
- Incorporate Cream and Flavor:
- Add the heavy cream, vanilla extract, and salt (if using) to the frosting. Beat on high speed for about 2-3 minutes until the frosting is light and fluffy. If the frosting is too thick, add a little more cream, one tablespoon at a time, until you reach your desired consistency.
- Adjust the Consistency:
- If the frosting is too thin, you can add a bit more powdered sugar until it thickens up to your liking.
- Use or Store:
- Use the frosting immediately to frost cakes, cupcakes, or cookies. If you need to store it, place it in an airtight container in the refrigerator for up to 1 week. When ready to use, bring it back to room temperature and re-whip for a few minutes to restore its fluffy texture.
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