Quick and rich vanilla frosting

From Cook's Illustrated, May 9, 2006.

NOTES

Makes enough frosting for a 2-layer, 8- or 9-inch layer cake, or a 9"x13" sheet cake.

For a 3-layer cake, increase the heavy cream to 3 Tbl; the butter to 3 sticks; and the confectioners' sugar to 3 cups.

Use unsalted butter, which needs to be softened.

This recipe calls for an electric mixer (handheld?).

The frosting can be made up to 2 days ahead and refrigerated, wrapped tightly in plastic. Before using, let it stand at room temp to soften, and then whisk briefly to re-fluff.

We maybe used this recipe for Cook's Illustrated's Dark Chocolate Cupcakes.


INGREDIENTS

2 Tbl heavy cream

1 tsp vanilla

Pinch of table salt

2-1/2 sticks of unsalted butter, softened

2-1/2 cups confectioners' sugar


INSTRUCTIONS

1. In a small bowl, stir the cream, vanilla, and salt together until the salt dissolves.

2. In a large bowl, beat the butter with an electric mixer on medium-high until smooth, about 30-60 min.

3. Reduce speed of mixer to medium-low, and slowly add confectioners' sugar, beating until smooth about 2-5 minutes.

4. Beat in cream mixture and increase speed to medium-high until the mixture is light and fluffy, 4-8 min.