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Place the butter in the bowl of a stand mixer. With a whisk attachment, whip the butter until it's creamy and white in color - about 3 - 5 minutes on high speed (not maximum speed).
Add the salt, cream and vanilla, and whisk further until the butter-cream mix is light and fluffy (for a few minutes).
Lower the speed and add 8 oz of the confectioner's sugar - a little at a time, and incorporate all the sugar into the butter. Make sure to scrape the sides as you go.
Once the sugar is incorporated into the butter, increase the speed and whisk on high for 1 minute. Taste and add the rest of the confectioner's sugar if needed. Whisk for a further 2 - 3 minutes until you have a light, fluffy, soft, spreadable frosting.
If the frosting is too stiff, you can add extra cream (1 tbsp at a time) to get an even softer buttercream.