Sift your powdered sugar if you want a smoother frosting.
Add your sugar, heavy cream, extract and salt to a bowl and mix well until smooth. A standing mixer or hand mixer works best.
Use as desired or store in the fridge. The consistency should be thick! Read notes below*
Yield: frosts 5-6 cupcakes**This frosting is made without butter so it is SWEETER than your typical buttercream recipe. I highly suggest leaving out half of the sugar in your cookie/cupcakes recipe to balance the sweetness in the frosting.**
Have a bowl of hot water on the side for dipping your spatula into before smoothing out your frosting. This is so useful!
Add a few drops of food coloring to get the color you desire if you want a colored frosting.
You can use milk, water or juice to make your frosting. The amounts will vary based on what you use.
The frosting will harden between 30 min to 2 hours.
Store frosting in the fridge for 1-2 weeks.
To use frosting after its hardened, heat the frosting in the microwave for 15-30 second intervals until you can spread it easily.