• This recipe makes enough frosting to frost 24 cupcakes or a two-layer 6-inch cake. 

Storing and Freezing:

• To store: This frosting can be kept at room temperature if serving within 24 hours, and it’s not too hot. It can be made ahead of time and kept refrigerated for 7 days. Frosting must come back to room temperature before piping, and I suggest re-whipping it.
• Freeze: This frosting can also be frozen in an airtight bag. Be sure to squeeze the extra air out of the bag before sealing. Thaw the frosting to room temperature, and I suggest re-whipping prior to frosting and piping.

Adjusting the Consistency:

• If your frosting is too firm, add additional heavy cream 1-2 teaspoons at a time until the desired consistency is reached. I recommend continuing to beat the frosting while doing so.
• If your frosting is too thin, add an additional 1/2 cup of powdered sugar at a time and continue to beat the frosting until the desired consistency is reached.

Scale the Recipe:

• Frosting for 12 cupcakes or a 9×13-inch cake:
  • 3/4 cup (170g) unsalted butter, cold
  • 2–3 cups (260-390g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon (15ml) heavy whipping cream (or milk)
  • Pinch of salt (optional)
• Frosting for a 3-layer, 8-inch cake: 
  • 2 1/2 cups (567g) unsalted butter, cold
  • 8–10 cups (1041-1301g) powdered sugar
  • 1 tablespoon (15ml) vanilla extract
  • 3–4 tablespoons (45-60ml) heavy whipping cream (or milk)
  • Pinch of salt (optional)

Coloring and Flavoring:

• Coloring this frosting: If you are coloring this frosting, I suggest using gel colors for the best color variation. 
• Flavor variations: This frosting can be flavored with any extract, including almond, lemon, peppermint, mint, coconut, etc. You can also add citrus zest, such as lemon, orange, or lime, puréed fruit, or freeze-dried fruit.