Vanilla Buttercream Frosting

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).

INGREDIENTS

1 stick unsalted butter, sotened

3 1/2 cups powdered (confectioner's) sugar

6 Tablespoons heavy cream

2 teaspoons vanilla extract

Pinch of salt

INSTRUCTIONS

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.

Notes -

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.

Whipped Cream

So easy, so delicious... Why doesn't everyone make their own whipped cream?

Serve with Chocolate Pudding, Happy Apple Tart, hot chocolate, or about a million other delicious things.

Makes about 1 3/4 cups

Ingredients

1 cup heavy whipping cream

1 Tablespoon sugar (or more or less to taste)

Optional (but usually delicious): 1 teaspoon vanilla extract

Instructions

1. Combine all ingredients in a medium bowl.

2. Whip by hand with a whisk or with an electric mixer on medium speed (much easier), preferably fitted with a wire whisk attachment.  

3. For a classic French-style cream, whip until the cream forms soft peaks. For a more American-style result, whip a little further until you get stiffer, sturdier peaks. Do not over-whip, or you will end up with butter!