Frosting

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Frosting

Course: Snack
Keyword: Frosting

Ingredients

  • 900g room temp butter (8 sticks)
  • 720g powdered sugar (6 cups)
  • 140ml hot water (1/2 cup+ 1tbsp)
  • 60-75ml heavy cream (4-5 tbsp)
  • 10ml extract of choice (2 tsp)
  • DIRECTIONS 1.Prep the Glaze: combine hot water and powdered sugar, mixing until
  • completely smooth. Let it sit until it just warm to the touch. 2.Whip the Butter: Using the whisk
  • attachment, whip the butter until it is pale and doubled in fluffiness. 3.Combine: Switch to the
  • paddle attachment. Slowly stream in your sugar and water glaze while mixing on the lowest
  • setting. Add in extract. 4.Cream and Salt: add 4-5 tbsp of room temp cream and a pinch of salt
  • to the bowl. The cream is optional. 5.The Final Polish: Scrape down the sides, then continue to
  • mix on the lowest setting. This “low and slow” method removes those pesky air pockets. Pro tip:
  • You’ll know its perfect when you see 3-4 ripples forming a the top. Glide a spoon across the
  • surface; if its smooth with no air bubble, you’ve nailed it!