Notes

• How much does this frosting make? This makes enough to frost 24 cupcakes or a two layer 6-inch cake. 

Storing and freezing:

• Storing this frosting: 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 to re-whip it.
• Freezing this frosting: This frosting can also be frozen in an airtight bag, be sure to squeeze all the extra air of out the bag. Thaw to room temperature and I suggest to re-whip prior to piping

Adjusting the consistency:

• If your frosting is too soft: Add additional heavy cream 1-2 teaspoons at a time until 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 powdered sugar at a time and continue to beat the frosting until desired consistency is reached.

How to scale the recipe

• Frosting for 12 cupcakes or 9×13 inch cake
  • 3/4 cup (170g) unsalted butter, 
  • 2–3 cups (260g-390g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon (15ml) heavy whipping cream (or milk)
  • Pinch of salt (optional)
• Frosting for 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)

Additional notes- coloring and flavors

• Coloring this frosting: If you are coloring this frosting, I suggest using gel colors for the best color variation. 
• Flavor variations: This can be made with virtually any type of extract, including almond, lemon, peppermint, mint, coconut, etc. You can also add some fresh fruit zest such as lemon, orange, or lime.