Ingredients:

  • 1 cup (227g) unsalted butter, slightly cool (65°F)
  • 4 cups (500g) confectioners' sugar, sifted
  • 3 tbsp (45ml) heavy cream
  • 2 tsp (10ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Prep the butter. Place the slightly cool butter (65°F) in the bowl of a stand mixer fitted with a paddle attachment.
  2. Start the whip. Beat on medium high speed for a full 5 minutes until the butter is pale ivory and visibly fluffy. Scrape the sides of the bowl every 2 minutes to ensure no yellow butter is left at the bottom.
  3. Slow things down. Reduce the mixer to the lowest speed to prevent a sugar cloud in your kitchen.
  4. Add the sugar. Gradually add the sifted confectioners' sugar one cup at a time.
  5. Incorporate thoroughly. Ensure each addition is fully incorporated before adding the next cup. Watch for the mixture to thicken and turn white.
  6. Add liquids. Pour in the heavy cream, vanilla extract, and fine sea salt while the mixer is still on low.
  7. Final aeration. Increase speed to medium and beat for another 2 minutes until the texture is velvety and smooth.
  8. Manual finish. Turn off the mixer and use a rubber spatula to stir the frosting by hand for 30 seconds. This knocks out large air bubbles for a smoother look.