Large Batch Vanilla Frosting
Five cups of whipped buttercream for layer cakes and cupcakes, made with heavy cream instead of milk.
Why this recipe works: cutting the butter into pieces and letting it soften — but not too much — keeps the frosting from turning greasy. Heavy cream is used instead of the milk many vanilla frosting recipes call for, which gives it a silkier quality. Makes about 5 cups.
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Ingredients
- 1 pound unsalted butter, cut into 32 pieces and softened
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 4 cups confectioners’ sugar (1 lb)
Directions
- Using a stand mixer fitted with the whisk, whip the butter, cream, vanilla, and salt on medium-low speed until combined.
- Slowly add the sugar and continue to mix until smooth, about 2 minutes. Increase speed to medium-high and whip the frosting until light and fluffy, about 5 minutes.
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