There are not enough adjectives in the dictionary to describe my love for this frosting! It’s so light and fluffy! I would have never expected such a light and airy texture from a buttercream! Now, I will say that you do spend about 4-5 minutes whipping it into perfection but let me tell you it is totally worth every minute! I decided to follow Annie’s idea and create funfetti cupcakes to pair with this frosting. Next time I think I will use this frosting with strawberry cup cakes…no wait coconut! The possibilities are truly endless! I will be posting the recipe for these funfetti cupcakes soon!
1 1/2 cups plus 2 tbsp. (3 sticks plus 2 tbsp.) unsalted butter, at room temperature
3 cups confectioner sugar, shifted
Pinch of salt
2 tbsp. heavy cream
1 tbsp. vanilla extract
1/8 tsp. almond extract
In the bowl of an electric mixer with the whisk attachment. Mix the butter on medium speed until creamy. About 2 minutes. Add the confectioners sugar to the bowl and mix on low then medium low speed until well combined. About 2 minutes stopping to scrap the bowl as needed. Add the salt, heavy cream and vanilla. Mix on medium speed until combined. Turn the mixer to high speed and mix until light and fluffy. About 5 minutes. Yields enough frosting for about 24 cupcakes.
Barely Adapted from: Annie’s Eats