Butter Cream Frosting Recipe

• In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth.
• Add the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for 1 to 2 minutes or until fully combined.
• Add the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium speed until everything is well combined, stopping to scrape down the sides of the bowl as needed.
• Use the frosting to pipe onto cupcakes or frost a cake or cover tightly and refrigerate until you are ready to use it.

Recipe Variations:

• Vanilla: For a vanilla buttercream frosting, I like to add an additional teaspoon of vanilla extract to amp up the vanilla flavor.
• Chocolate: Sift 1/2 cup (40 grams) of unsweetened cocoa powder and mix it into the frosting base until well combined. Add 1 to 2 extra tablespoons of heavy cream if needed for a smoother, creamier frosting. For a sweeter frosting, mix in an additional 1/2 to 1 cup (60 to 120 grams) of powdered sugar.
• Caramel: Mix in 1/3 to 1/2 cup of homemade or store-bought caramel sauce. For a salted caramel frosting, you can use salted caramel and omit the salt in the recipe. 
• Strawberry: Add a 28 g bag of freeze dried strawberries to a blender or food processor and process until the berries are crushed into a fine powder. Mix the freeze dried strawberry powder into the frosting base until well combined.