The absolute best buttercream frosting recipe you'll find with a secret ingredient I have been using for over a decade! This recipe was in my cookbook and has been featured everywhere! This will frost one 8 inch cake, if you need to frost a large cake make sure to double it!
Get out the salted butter! Trust me and use salted butter, it's the secret ingredient!
Beat the butter until it is light and creamy. This is important as you are adding the icing sugar next. If the butter isn't creamy you can get lumps in the icing.
Add in the icing sugar. Again, if you are like me and can taste stale icing sugar, you will need a fresh bag.
Add in the cream.. I used 4 tablespoons for my preference, you adjust to what you want.
Stiffer icing = less cream. Lighter icing = more cream. Adjust the amount to your liking by adding one tablespoon at a time until the desired consistency is reached.
Add the vanilla then keep mixing it until fluffy and thoroughly combined.
Using salted butter instead of adding a dash of salt ensures that you have salt added throughout the frosting.If you want low sodium, take out the salted butter and use unsalted.This frosting freezes very well! You can ice a cake and freeze it, or simply freeze your leftovers to use another day.If you are making a 9x13 cake, double the recipe.I find I can cover 16 cupcakes with one batch. How many you can ice depends on how thick you slather the icing on!