Quick and Rich Vanilla Frosting
By America's Test KitchenPublished on August 22, 2007
Yield
3 cups
Ingredients
2 tablespoons heavy cream 1 teaspoon vanilla extract Pinch table salt 2 ½ sticks unsalted butter, softened2 ½ cups confectioners' sugar
Before You Begin
This makes enough frosting for a two-layer, 8- or 9-inch cake or a 9 by 13-inch sheet cake. For a three-layer cake, increase the heavy cream to 3 tablespoons, the butter to 3 sticks, and the confectioners' sugar to 3 cups. Be sure to use unsalted butter here or your frosting will taste salty.
Instructions
- Stir the cream, vanilla, and salt together in a small bowl until the salt dissolves. Beat the butter with an electric mixer on medium-high speed until smooth, 30 to 60 seconds. Reduce the speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 2 to 5 minutes. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy, 4 to 8 minutes.
- To Make AheadThe frosting can be made up to 2 days ahead and refrigerated, wrapped tightly in plastic wrap. Before using, let stand at room temperature to soften, then whisk briefly to re-fluff.
Yield
3 cupsIngredients
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch table salt
2 ½ sticks unsalted butter, softened
2 ½ cups confectioners' sugar
Ingredients
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch table salt
2 ½ sticks unsalted butter, softened
2 ½ cups confectioners' sugar
Ingredients
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch table salt
2 ½ sticks unsalted butter, softened
2 ½ cups confectioners' sugar
Before You Begin
This makes enough frosting for a two-layer, 8- or 9-inch cake or a 9 by 13-inch sheet cake. For a three-layer cake, increase the heavy cream to 3 tablespoons, the butter to 3 sticks, and the confectioners' sugar to 3 cups. Be sure to use unsalted butter here or your frosting will taste salty.
Instructions
- Stir the cream, vanilla, and salt together in a small bowl until the salt dissolves. Beat the butter with an electric mixer on medium-high speed until smooth, 30 to 60 seconds. Reduce the speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 2 to 5 minutes. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy, 4 to 8 minutes.
- To Make AheadThe frosting can be made up to 2 days ahead and refrigerated, wrapped tightly in plastic wrap. Before using, let stand at room temperature to soften, then whisk briefly to re-fluff.
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