- 1 cup (2 sticks) unsalted butter, at room temperature
- 3–4 cups (360-480g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream
- 2 teaspoons vanilla extract
- pinch of salt
With a stand mixer fitted with a paddle attachment, beat butter on high speed until smooth and creamy, about 1 minute.
Add confectioners’ sugar, cream, and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 3 full minutes.
Add more confectioners’ sugar if frosting is too thin or more cream if the frosting is too thick. Stir in a pinch of salt if you like.
This is adapted from these snickerdoodle cupcakes, which were ok, but the frosting was pretty good.
However, I accidentally only made it with half the butter (1 stick), so I will try again at some point with more butter and see how it goes.