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[quote=Anonymous]A buttercream frosting like the one PP linked to is super easy. Softened butter, confectioners sugar, vanilla and milk or cream. My favorite recipe is below. The cream and the 4-minute beating at the end makes it SUPER fluffy. I made it recently for a bunch of people who only like store-bought/canned frosting and they were amazed at how light and airy it was. They came back for seconds and thirds.

MAKES 3 CUPS

The buttercream frosting can be made ahead and refrigerated; if refrigerated, however, it must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake.

INGREDIENTS

2 teaspoons vanilla extract
2 tablespoons heavy cream
1/8 tablespoons table salt
2 1/2 cups Confectioners' sugar (10 ounces)
20 tablespoons (2 1/2 sticks) unsalted butter, softened

INSTRUCTIONS

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.[/quote]

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