Frosting - Vanilla - Quick & Rich - CI

By mariannefeldman

QUICK AND RICH VANILLA FROSTING
cooksillustrated
yield 3 cups. Published May 9, 2006.

Better than most confectionery sugar buttercreams because the ratio of butter to sugar is high
Make sure to whip til light & fluffy

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.

Ingredients

• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch table salt
• 2 1/2 sticks unsalted butter , softened
• 2 1/2 cups confectioners' sugar

Preparation

Step 1

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 Ahead

The 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.