Whipped Vanilla Buttercream

I simply adore this frosting! It's incredibly light and fluffy, an unexpected treat for a buttercream. While it takes about 4-5 minutes of whipping, every minute is worth it for such a light and airy texture. I followed Annie's suggestion and paired it with funfetti cupcakes, and I'll be sharing that recipe soon. Next time, I'm thinking strawberry or maybe even coconut cupcakes – the possibilities are endless!

Ingredients

1 1/2 cups plus 2 tbsp. (3 sticks plus 2 tbsp.) unsalted butter, at room temperature

3 cups confectioner sugar, shifted

Pinch of salt

2 tbsp. heavy cream

1 tbsp. vanilla extract

1/8 tsp. almond extract

Directions

In the bowl of an electric mixer with the whisk attachment.  Mix the butter on medium speed until creamy.  About 2 minutes.  Add the confectioners sugar to the bowl and mix on low then medium low speed until well combined.  About 2 minutes stopping to scrap the bowl as needed.  Add the salt, heavy cream and vanilla.  Mix on medium speed until combined.  Turn the mixer to high speed and mix until light and fluffy.  About 5 minutes.  Yields enough frosting for about 24 cupcakes.

Barely Adapted from:  Annie's Eats