Prep 10 mins
Cook 0 mins
This frosting spreads and pipes smoothly. Make sure the butter is really soft so the frosting won't split when tinted. Please be sure to use real butter as you may not get ideal results if using substitutions. This frosting can be made ahead. Just cover and refrigerate for up to 24 hours; allowing to come to room temperature and beat until smooth before using.
- In large bowl, beat butter until fluffy.
- Alternately beat in sugar and cream, making 3 additions of sugar and 2 of cream.
- Beat in vanilla.