Traditional American-style vanilla buttercream frosting. Great with Raspberry Cupcakes or any cake.
Makes enough for 1 dozen cupcakes or 1 8-inch layer cake (2 layers).
1 stick unsalted butter, sotened
3 1/2 cups powdered (confectioner's) sugar
6 Tablespoons heavy cream
2 teaspoons vanilla extract
Pinch of salt
1. In a standing mixer fitted with the paddle attachment(or using an electric mixer), cream the butter for 2-3 minutes until pale and soft. Beat in the pinch of salt, then gradually add the powdered sugar, a cup-full at a time, alternating with splashes of cream, while continuing to beat. Beat in vanilla extract. Taste and add another small pinch of salt if needed to bring the flavors together. Stir in food coloring if desired.
To make ahead: refrigerate with a tight-fitting lid for up to 3 days, or freeze in an airtight container for up to 6 months. Defrost in the refrigerator until soft, then whip with a fork or whisk for an even consistency.