Vanilla Butter cream Frosting

• 1 1/2 cups butter, at room temperature (3 sticks)*
• 4 1/2 cups powdered sugar
• 3 - 4 Tbsp heavy cream
• 1 1/2 tsp vanilla extract (use clear if desired)

• In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.
• Note: if you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.
• *I use half salted butter and half unsalted butter (3/4 cup of each)

* This recipe makes a ton for frosting so you can easily half it and still have plenty for some cookies or a cake. But it was really smooth and tasted great.  You can store in refrigerator (up to 4 days) or freeze it for up to 3 months and thaw overnight in the refrigerator – never microwave to thaw).

Here are some tips for great butter cream frosting.

1. Really whip the butter. I am talking until it’s basically white. Really pay attention to the shade of the butter when whipping, making sure it becomes very very pale.
2. Use heavy cream. Cream makes everything better, and creamier of course.
3. Lots of butter.
4. Ratio is important, don’t add any more powdered sugar than listed or the proportions won’t be right and your texture wont be what I call perfect.
5. Don’t overdue it with the vanilla, add no more than 1 1/2 tsp. If anything reduce the amount. The beauty of the flavors of the buttercream comes from the butter. Basically it makes it taste like ice cream, it doesn’t need to be enhanced, just lightly highlighted.
6. Whip it some more. Once you add the cream you still want more air and fluffiness in there. This isn’t a one minute frosting recipe but I’m telling it’s well worth the time and patience invested.

* I got this recipe and all the tips from cookingclassy