Name: Vanilla Frosting
Total time: 30 min
Ingredients: 24 tablespoons unsalted butter (3 sticks), cut into pieces and softened; 3 tablespoons heavy cream; 2 1/2 teaspoons vanilla extract; 1/4 teaspoon salt; 3 cups (12 ounces/340 grams) confectioners' sugar

Why This Recipe Works

We use unsalted butter, and add a precisely measured amount of salt ourselves, because different brands of salted butter contain varying amounts of salt. We cut the butter into pieces and let them soften—but not too much, or the frosting will be greasy. Many recipes for vanilla frosting call for milk; we prefer heavy cream, which makes a silkier frosting.

Before You Begin

This recipe makes enough frosting for two 9-inch layers, a 13 by 9-inch sheet cake, one Bundt cake (made in a 12-cup Bundt pan) or 24 cupcakes. The frosting can be made up to 2 days ahead and refrigerated in an airtight container. Before using the frosting, let it stand at room temperature until softened, about 2 hours, then whip with an electric mixer briefly to re-fluff.

Instructions

CREAM BUTTER In an electric mixer fitted with whisk attachment, beat butter, cream, vanilla, and salt on medium-high speed until combined.

WHIP FROSTING Reduce mixer speed to medium-low. With motor running, slowly add confectioners' sugar and mix until smooth, 1 to 2 minutes. Increase speed to medium-high and beat frosting until light and fluffy, about 5 minutes.