This whipped vanilla cream frosting recipe (which I swear I used on my movie popcorn cupcakes, even though you can’t see it) is light and creamy and not overly sweet. Because of the whipping cream, it is best made just before serving. Any leftover (ha!) decorated cupcakes should be refrigerated. I would suggest, though, that if you like heaps of frosting on your cupcakes, that you double the recipe.
Yields 1 1/2 Cups (enough for 12 cupcakes)
1 1/3 cups (325 ml) icing sugar
1/2 cup (125 ml) unsalted butter, room temp
Pinch (Pinch) salt
1/3 cup (75 ml) whipping cream (35%)
1/2 tsp (2 ml) clear vanilla extract
1. In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until pale and creamy. Gradually increase speed to high and beat until light and fluffy. Add cream and vanilla extract (reducing speed until mixture begins to incorporate to reduce splatter, then increasing.) Beat until frosting is smooth.
2. Spread icing on cooled cupcakes with an offset spatula or, if you’re feeling adventurous, pipe onto cupcakes using pastry bag fitted with a decorative icing tip (I prefer the Wilton 1M).