1. 1 cup butter
  2. 4-6 cups powdered sugar
  3. 1 teaspoon vanilla
  4. 3 tablespoons heavy cream

  1. Beat butter until smooth add powdered sugar, vanilla, heavy cream.
  2. Mix until smooth and creamy.
  3. If it's HOT outside and I don't want the icing to flop I either mix ½ butter ½ shortening or all shortening.
  4. Adjust powdered sugar if you add a lot of food coloring or extracts.
  5. For WHITE frosting, use all shortening, and add a few drops of Americolor white food coloring..

  1. There are different brands of shortening, some are thicker and heavier than others. Depending on what consistency you want, choose accordingly.
  2. Crisco tends to be heavy and thick,
  3. Walmart's store brand is light and fluffy.
  4. There are also differences in butter, some stay thick and some are softer when whipped.
  5. All these differences will affect the final outcome of your frosting.
  6. I often make the frosting a day ahead of time along with the cupcakes, but pipe the frosting the day I'm serving the cupcakes.