Ingredients

Directions

1. In a stand mixer, beat Butter (1 cup/2 sticks) on medium speed until creamy, about 3 mins. Scrape the bowl at least once. 2. Add Powdered Sugar (4.5c), Heavy Cream (1/4c), and Vanilla (2 tsp). Beat on low speed for 30 seconds to combine, then scrape the bowl. Then beat on medium-high speed until we'll mixed, about 3 mins. Scrape the bowl as needed, at least once. 3. Taste and, if too sweet, add Salt (1/8 tsp). I always do this, but YMMV. 4. (Optional) To adjust consistency, you can add more Powdered Sugar (to thicken) or Heavy Cream (to thin) and beat together. Only add up to 1 Tbsp at a time and taste afterwords. If not using immediately, store in an airtight container. Can be refrigerated for up to a week or frozen for up to 3 months. If frozen, thaw in the fridge for several hours, then beat in mixer to cream up again. You may need to add a splash of Heavy Cream to thin it out. Note: the picture isn't mine, but is representative of what this should look like.