CLASSIC BUTTERCREAM FROSTING

Steps:

• Assemble your ingredients making sure they are room temperature. I suggest setting out the butter and cream the night before.
• Assemble your utensils. You will need one large mixing bowl, a set of measuring spoons, dry measuring cup, liquid measuring cup, soft spatula, a standard hand mixer.
• With your hand mixer beat butter in a large bowl on high speed until creamy.
• Add heavy cream and extracts (or liqueurs if desired). Beat on high for five minutes.
• Add powdered sugar one cup at a time, beating on high until light and fluffy. Scrape the sides of the bowl to ensure an even incorporation of all the sugar. .
• Your end product should be light and airy.
• Frost your favorite cake, cookie, or fill your favorite doughnut or pastry.
• FOR MOCHA OR CHOCOLATE: Substitute 1.5 cups of powdered instant coffee of your choice, or powdered cocoa in place of 1/2 cup of powdered sugar. I use Hershey's or Ghiradelli. Both work beautifully. You may also add a coffee or chocolate liqueur, both which are fantastic. Again, this recipe is very versatile. If you want a stronger and richer coffee or chocolate, you can add more powders or liqueurs to taste. Texture may vary slightly with additional ingredients. Use your discretion.