6-8 cupspowdered sugaradjust according to how sweet you want the icing - I use six cups of sugar
2-4Tbsheavy whipping cream
2 tspvanilla extract
pinchsaltoptional
Instructions
In the bowl of a heavy duty stand mixer, cream the butter until lighter in color - about one minute on high speed.
Add the powdered sugar 2 cups at a time, scraping the bowl down between each addition.
Add the heavy whipping cream, vanilla and pinch salt, then whip again for about a minute.
Color with the colors of your choice. I like gel food color best. Decorate your cakes, cupcakes or cookies. Refrigerate for up to one week or freeze for up to three months.
TIP: Always make more icing than you think you're going to need.