Teresa’s Vanilla Frosting

Teresa’s Vanilla Frosting

Yields enough for 24 cupcakes

1 1/2 sticks butter, room temperature
4 cups confectionary sugar
12 TBS heavy cream
1 TBS vanilla
Dash of salt

Combine all ingredients and beat until smooth and creamy. If you do not have a professional bakers Icing decorating bag, simply load the icing into a Ziploc bag trying to get all the air out of it, and close it, and cut the corner (a VERY, VERY small cut) and use it to pipe the icing onto the cupcakes.

Keep refrigerated.

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