Buttercream Frosting Recipe

Instructions :

• To achieve a creamy texture, beat the butter for approximately two minutes on medium speed using a stand mixer or a handheld mixer that is equipped with a paddle attachment.
• Include the heavy cream, vanilla extract, and four and a half cups of confectioners’ sugar in the mixture. Begin with beating at a low speed for thirty seconds, then gradually increase the tempo to medium-high and continue beating for two minutes.
• The flavor. If the frosting is excessively sweet, add a little bit of salt to it. Every time, I add one eighth of a teaspoon.

• If necessary, make adjustments: At this point, you have the ability to regulate the consistency of the frosting. If the frosting is too thin, add up to half a cup more confectioners’ sugar, and if the frosting is too thick, add more heavy cream (add only one tablespoon at a time, beat together, and then taste and add more depending on your preference).
• If you want to use it right away, you can either cover it firmly and store it in the refrigerator for up to a week or in the freezer for up to three months.

• First, thaw the frosting in the refrigerator after it has been frozen, and then whip it for a few seconds on medium speed to bring it back to a creamy consistency.
• In the event that the frosting needs to be once again thinned out, whipping in a splash of heavy cream or milk after it has been thawed or chilled will be of assistance.