Prep Time: 15 mins | Total Time: 15 mins | Yield: 5 Servings
I’ve been making this frosting since I was a kid. Yeah, my Grandma taught me this recipe when I was around 10 years old. I have been making it since then. Now, I get to share it with you as well. How awesome is that? I have listed all the things you will be needing so you just have to follow them step by step and you are good to go! Feel free to add more ingredients if you prefer. Don’t forget to share this recipe with your peers as well. Have a blessed day, friends, and I hope you are all well today. Enjoy!
Ingredients:
1 ½ c (340 g) unsalted butter, softened
5 ½ c (660 g) confectioners’ sugar, sifted
1 tbsp vanilla extract
¼ tsp salt
6 tbsp heavy cream, room temperature
Directions:
Add butter into the bowl of a stand mixer. Beat for about 5 minutes or until creamy.
Add ½ of the confectioners’ sugar and beat until well blended.
Add the rest of the confectioners’ sugar and beat on until the texture becomes moist.
Add salt and vanilla, then beat again until well blended.
Add 3 tbsp of heavy cream, then beat for about 3 minutes or until well mixed. Make sure to scrape the sides and the bottom of the bowl.
Add more cream if the texture of the frosting is too dry.
Spread over the cooled cake. Enjoy!
Notes:
Make sure that butter sits at room temperature first before beating.
Feel free to add colour to this recipe if you prefer. Try adding gel food colouring.
Place any leftovers in an airtight container. They can last up to 2 weeks or 3 months inside the freezer.
Nutrition Facts:
Amount Per Serving: CALORIES: 214 | TOTAL FAT: 13g | SATURATED FAT: 8g | TRANS FAT: 0g | UNSATURATED FAT: 4g | CHOLESTEROL: 35mg | SODIUM: 25mg | CARBOHYDRATES: 25g | FIBER: 0g | SUGAR: 25g | PROTEIN: 0g
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