- 1
Ingredients
- 1 2/3 cups heavy cream, divided
- 1 stick salted butter, softened to room temperature
- 1 1/2 cups powdered sugar
- 1 1/2 tsp vanilla extract
Preparation
Step 1
Place a metal mixing bowl, plus your mixer whisk attachment in the freezer for about 10 minutes. Remove from freezer and add 1 1/3 cups heavy cream. Beat on high until a stiff whipped cream forms, about a minute (you should be able to form peaks when you lift the whisk attachment from the bowl). Set whipped cream in the fridge while you prepare the rest of the frosting.
In the bowl of your mixer, beat butter, vanilla, and 1/3 cup heavy cream until smooth and combined. Slowly add powdered sugar until just mixed. Increase mixer speed to high and beat until light and fluffy.
Remove whipped cream from fridge and using a rubber spatula, gently fold the buttercream into the whipped cream until it's fully combined and there are no streaks (there may be a few very small lumps here and there, it's fine).
Store uneaten cake in the fridge.
Makes enough to frost a 9x13 or two layer 8 inch round cake.