Ingredients:

  • 2 cups (454g) Unsalted European-style Butter, softened to 65°F (18°C)
  • 0.5 tsp (3g) Fine Sea Salt
  • 4 cups (500g) Confectioners’ Sugar, double-sifted
  • 3 tbsp (45ml) Heavy Cream (36% fat), room temperature
  • 1 tbsp (15ml) Pure Vanilla Bean Paste or Extract

Instructions:

  1. Place the 65°F butter in the mixer bowl. Use the paddle attachment on medium speed for 5 full minutes until it turns from yellow to a pale ivory color.
  2. Sift the sugar. While the butter is creaming, sift your 4 cups of sugar into a separate bowl. Then, sift it a second time.
  3. Add salt to cream. Stir your fine sea salt into the room temperature heavy cream until the grains have completely dissolved.
  4. Incorporate sugar slowly. Turn the mixer to the lowest setting. Add the sugar one cup at a time, waiting about 30 seconds between each addition until no white puffs remain.
  5. Pour in liquids. With the mixer still on low, slowly drizzle in the heavy cream mixture and the vanilla bean paste.
  6. Increase the speed. Turn the mixer up to medium high. Beat for another 3 to 5 minutes until the texture looks like soft, billowy clouds.
  7. Remove air bubbles. Turn the mixer back to the lowest speed for 2 minutes. This 'massages' out the large air pockets until the frosting looks silky and smooth.