Prep: 15 minutes

Ingredients

Frosting for 12 cupcakes

3/4 C (1 1/2 sticks) unsalted butter, cold.

2–3 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon heavy whipping cream

Frosting for 24 cupcakes

1 1/2 cups (3 sticks) unsalted butter, cold.

5 cups powdered sugar

2 1/2 teaspoons vanilla extract

2 tablespoons heavy whipping cream

Frosting for 3 layer, 8-inch cake 

2 1/2 cups (5 sticks) unsalted butter, cold

8–10 cups powdered sugar

1 tablespoon vanilla extract

3–4 tablespoons heavy whipping cream

Pinch of salt

Directions

Cut butter into pieces. Using the paddle attachment, whip the butter for 3-5 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color and has increased in volume.

Add 2 cups of powdered sugar at a time and mix on low speed until incorporated into butter then continuing adding additional powdered sugar, alternating with the vanilla extract and heavy cream.  After each addition of 2 cups of powdered sugar, beat for about 60 seconds on medium-high or until the powdered sugar is well combined.

Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting