Buttercream Frosting for Marcy to try
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Ingredients
- 3 c. powdered sugar, sifted
- 8 ounces (2 sticks or 1 cup) unsalted butter, at room temperature
- 1/4 t. fine salt
- 2 t. pure vanilla extract
- 1 to 2 T. heavy or whipping cream
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter.
- Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes.
- Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.
- STORAGE:
- Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months.
- Let come to room temperature and re-whip in the stand mixer until light and fluffy again.
- Add a tablespoon or 2 of powdered sugar if it needs to thicken.
- 3 c. powdered sugar, sifted
- 8 ounces (2 sticks or 1 cup) unsalted butter, at room temperature
- 1/4 t. fine salt
- 2 t. pure vanilla extract
- 1 to 2 T. heavy or whipping cream
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