VANILLA BUTTERCREAM FROSTING

From Sally’s Baking Addiction

Makes enough frosting to frost 12-16 cupcakes or a thin layer on a 9 x 13 inch cake.

Ingredients:

1 cup unsalted butter, softened to room temp

4-5 cups confectioner’s sugar

1/4 cup heavy cream, half & half, or whole milk

2 tsp vanilla

salt, to taste

Directions:

With a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 1/2 cups confectioner’s sugar, heavy cream, and vanilla. Beat on low speed for about 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet.

Adjust as needed: Add more confectioner’s sugar if too thin, or add more cream if too thick.

Use immediately or cover tightly and store up to 1 week in the refrigerator.