Ingredients:

  • 1 cup Unsalted Butter, True Room Temperature, cut into 1-inch cubes (225 g)
  • 4 cups Icing Sugar (Confectioners' Sugar), sifted (450 g)
  • 1/4 cup Heavy Cream, chilled (60 ml)
  • 1 Tbsp Vanilla Bean Paste or Extract (15 ml)
  • 1/4 tsp Fine Sea Salt (1 g)

Instructions:

  1. Creaming the Butter: Place the cubed room-temperature butter into the stand mixer bowl fitted with the paddle attachment. Beat on medium speed (setting 4) for 5–7 minutes, until the butter is noticeably lighter in colour and texture, and looks whipped.
  2. Stop the mixer and use a rubber spatula to scrape down the sides and base of the bowl thoroughly.
  3. Incorporating the Sugar: With the mixer on the lowest speed, add the sifted icing sugar, one cup at a time. Wait until the sugar is fully incorporated before adding the next cup.
  4. Once all the sugar is added, the mixture will look thick and somewhat crumbly. Increase the speed to medium-low and mix for 2 minutes to bring it together.
  5. Final Scrape: Stop the mixer and scrape the bowl down one last time, ensuring no pockets of dry sugar remain at the bottom.
  6. Achieving the Velveteen Texture: Pour in the cold heavy cream, vanilla extract/paste, and salt. Start the mixer on low speed until the liquid is absorbed, then increase to medium speed.
  7. The Long Whip: Switch the mixer attachment from the paddle to the balloon whisk. Increase the mixer speed to medium-high (setting 6 or 8). Whip continuously for a full 8–10 minutes.
  8. Check Consistency: The frosting will increase significantly in volume, become noticeably paler, and take on a soft, airy, but structured consistency (stiff peaks). Use immediately for piping or frosting.