Frosting (ATK)

By hmp13

The frosting can be made up to 2 days ahead and refrigerated in an airtight container. Before using, let it stand at room temperature until softened, about 2 hours, then whip with and electric mixer briefly to re-fluff.

Ingredients

• 24 tablespoons butter, cut into pieces and softened
• 3 tablespoons heavy cream
• 2 1/2 teaspoons vanilla
• 1/4 teaspoon salt
• 3 cups icing sugar
• Chocolate Frosting
• Prepare vanilla frosting, using just 20 tablespoons butter and adding 8 ounces semisweet chocolate, melted and cooled, in step 1. In step 2, add 3 tablespoons cocoa with icing sugar.
• Mocha Frosting
• Prepare vanilla frosting, using just 1 teaspoon vanilla. In step 2, add 3 tablespoons cocoa and 1 1/2 tablespoons instant espresso with icing sugar.
• Cherry Frosting
• Prepare vanilla frosting, omitting heavy cream and using just 1 teaspoon vanilla. In step 1, add 1/4 cup cherry preserves and 2 tablespoons maraschino cherry juice (from a jar of cherries) or grenadine syrup.
• Maple Brown Sugar Frosting
• Prepare vanilla frosting, adding 2 tablespoons brown sugar and 3/4 teaspoon maple extract in step 1.

Preparation

Step 1

With an electric mixer fitted with whisk attachment, beat butter, cream, vanilla, and salt on medium high speed until combined, about 1 minute.

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