Ingredients:

  • 454g Unsalted Butter, room temperature (18°C)
  • 840g Sifted Confectioners' Sugar
  • 30ml Heavy Cream
  • 15ml Pure Vanilla Extract
  • 1.5g Fine Sea Salt

Instructions:

  1. Place 454g of room temperature butter (18°C) in your mixing bowl.
  2. Beat the butter on medium high speed for 5–7 minutes until the color lightens to a pale ivory and looks fluffy.
  3. Stop the mixer and scrape the sides and bottom of the bowl thoroughly with your spatula.
  4. Reduce the mixer to the lowest setting to avoid a sugar explosion.
  5. Add the 840g of sifted confectioners' sugar one cup at a time, allowing it to incorporate slowly.
  6. Increase the speed to medium and beat for 2 minutes until the mixture is thick and well combined.
  7. Pour in the 30ml heavy cream, 15ml vanilla extract, and 1.5g fine sea salt.
  8. Beat on medium high for one final minute until the texture is silky and shimmering.
  9. Give the frosting a final stir by hand with a spatula to knock out any large air pockets.