This recipe is a great amount for about 24 cupcakes or one two-layer cake. You may add food dye to impart a color.
2-½ sticks butter at room temp
1-½ tsp sea salt
5 cups powdered sugar
2 tsp vanilla
¼ cups heavy cream
Smoosh together butter and salt until light a fluffy. These hot summer days are great for making the butter that easy spreading consistency. Sift the powdered sugar before slowly adding into the bowl. Mix until well combined. Stir in vanilla and whipping cream, beat until ready.
To store: lightly press seran wrap over the top of the frosting. If you aren't using it within a couple hours, store in fridge for up to 3 days.
I used my the next day to put the final touches on Ceili's T-Swift Angel Food Cake.