The Ultimate Butter Cream Frosting

The Ultimate Butter Cream Frosting

Ever since the escalation of the cupcake war battles on TV and at your local upscale mall, cupcakes and frosting have been the ammunition of choice in proving one's dominance in the Baker's Kitchen.

I can't tell you how many times I heard, "I got this recipe from Sprinkles!"

I don't care.  All of the recipes I've seen that claim to be from Sprinkles have no cream. How can it be Butter Cream Frosting without cream? Isn't that "Butter No Cream Frosting?" So lets get this right. Real Butter, Real Cream. Real Fresh. Real Happy.

Instructions:
Before you start, the butter needs to be at room temperature. It should be SOFT.  There are no shortcuts to this.  You have to let it sit out a few hours.  Putting it in the microwave guarantees failure.

Now, don't use salted butter.  Salted Butter doesn't taste the same as unsalted butter.  Even though we add salt to this recipe later, it still makes a difference.  Unsalted butter tastes more like sweet cream. I don't know why. It doesn't work the same either.  It's just not as good.

You'll need to use a stand mixer to whip it up, like a Kitchen Aid. Use the Whip Attachment and put it on high speed. Whip the awesomely fresh, hand selected butter on high for 7-8 minutes. It should look white and fluffy. You'll need to scrape down the sides every minute or so.

Add in powdered sugar, salt, heavy cream and vanilla extract and mix on low speed until blended. Now kick it back up to medium for 5-6 minutes until it gets its Fluff On again.  If it's too thick, add some more cream.  You'll need to scrape down the bowl again a few times as well.

Now that it's done, just eat it with a spoon!

I'm Kidding...

Spread it on cooled cupcakes. Now you can lick the spoon.

Ingredients: