Quick And Rich Frosting Recipe

How to make it

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• Stir the cream, flavoring extract, and salt together. in small bowl until the salt dissolves.
• Beat the butter with an electric mixer on medium-high speed until smooth, 30 to 60 seconds (I use my stand mixer with whisk attachment). Reduce the speed to medium-low, slowly add the powdered sugar, and beat until smooth, 2 to 5 minutes. Beat in the cream mixture.
• Increase the mixer speed to medium-high and beat the mixture until the mixture is light and fluffy, 4 to 8 minutes.
• Note: I used almond flavoring, but the recipe calls for vanilla extract. I added more than one teaspoon, until I liked the flavor. It was so good, I could eat this with a spoon.
• Can be made up to 2 days ahead and refrigerated, wrapped tightly in plastic wrap. Before using let come to room temp to soften and whisk briefly to re-fluff.
• This makes enough frosting for a two layer 8"- or 9"-cake or by a 9x13" cake.
• Variations:
• Dark Chocolate
• Substitute 8 oz melted semi-sweet or bitter-sweet chocolate for the heavy cream and reduce the sugar to 2 cups. Beat 2 tbsp cocoa powder into the butter and sugar mixture.
• Coffee Frosting
• Add 1 tbsp instant espresso powder (or 4 tsp instant coffee) to the cream mixture.
• Peppermint Frosting
• Use 1/2 tsp vanilla extract and add 1 1/2 tsp peppermint extract to the cream mixture.
• Orange Frosting
• Add 4 tsp fresh orange juice and 1 1/2 tsp grated orange zest to the cream mixture.
• Peanut Butter Frosting
• Do not use old fashioned or natural peanut butter in this recipe.
• Reduce the butter to 1 cup and the sugar to 1 1/2 cups. Beat 1 cup cream peanut butter into the butter and sugar mixture.