Prep Time: 15 mins | Total Time: 15 mins | Yield: 5 Cups
Another frosting recipe that will surely make your cupcakes extra special! Oh, man, this frosting recipe is superb! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Feel free to tweak the recipe to your liking. Have the most beautiful day, friends, and I hope you are all well. By the way, don’t forget to share this recipe with your peers as well. Enjoy!
Ingredients:
1 ½ c (340 g) unsalted butter, softened
5 ½ c (660 g) confectioners’ sugar, sifted
1 tbsp vanilla extract
¼ tsp salt
6 tbsp heavy cream, room temperature
Directions:
Step 1: Add the butter into the bowl of a stand mixer. Beat for 5 minutes or until pale.
Step 2: Add 1/2 of the confectioners’ sugar and beat until well blended.
Step 3: Add the rest of the confectioners’ sugar and beat until well mixed.
Step 4: Add salt and vanilla. Beat until well mixed.
Step 5: Add 3 tablespoons of heavy cream and beat for about 3 minutes or until well mixed.
Step 6: Add more cream if needed. The texture of the frosting should be soft.
Step 7: Enjoy!
Notes:
The butter should be sitting at room temperature for a couple of minutes.
This recipe is for 24 cupcakes.
Feel free to add gel food colouring for a colourful frosting.
This can last up to 2 weeks inside the fridge or 3 months inside the freezer.
When using, allow it to thaw in the fridge overnight, then let it sit at room temperature thaw completely.
Nutrition Facts:
SERVING SIZE: 2 tablespoons
Amount Per Serving: CALORIES: 214 | TOTAL FAT: 13g | SATURATED FAT: 8g | TRANS FAT: 0g | UNSATURATED FAT: 4g | CHOLESTEROL: 35mg | SODIUM: 25mg | CARBOHYDRATES: 25g | FIBER: 0g | SUGAR: 25g | PROTEIN: 0g
Ingredients
- 1 ½ c (340 g) unsalted butter, softened
- 5 ½ c (660 g) confectioners’ sugar, sifted
- 1 tbsp vanilla extract
- ¼ tsp salt
- 6 tbsp heavy cream, room temperature
Instructions
Step 1: Add the butter into the bowl of a stand mixer. Beat for 5 minutes or until pale.
Step 2: Add 1/2 of the confectioners’ sugar and beat until well blended.
Step 3: Add the rest of the confectioners’ sugar and beat until well mixed.
Step 4: Add salt and vanilla. Beat until well mixed.
Step 5: Add 3 tablespoons of heavy cream and beat for about 3 minutes or until well mixed.
Step 6: Add more cream if needed. The texture of the frosting should be soft.
Step 7: Enjoy!
Notes
The butter should be sitting at room temperature for a couple of minutes. This recipe is for 24 cupcakes. Feel free to add gel food colouring for a colourful frosting. This can last up to 2 weeks inside the fridge or 3 months inside the freezer. When using, allow it to thaw in the fridge overnight, then let it sit at room temperature thaw completely. Nutrition Facts: SERVING SIZE: 2 tablespoons Amount Per Serving: CALORIES: 214 | TOTAL FAT: 13g | SATURATED FAT: 8g | TRANS FAT: 0g | UNSATURATED FAT: 4g | CHOLESTEROL: 35mg | SODIUM: 25mg | CARBOHYDRATES: 25g | FIBER: 0g | SUGAR: 25g | PROTEIN: 0g
