For creamy, satiny frosting, it's the little things that count.
Why This Recipe Works
We use unsalted butter, and add a precisely measured amount of salt ourselves, because different brands of salted butter contain varying amounts of salt. We cut the butter into pieces and let them soften—but not too much, or the frosting will be greasy. Many recipes for vanilla frosting call for milk; we prefer heavy cream, which makes a silkier frosting.
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