1 cup (227 g) unsalted butter, softened

1 ¾ cups (370 g) icing sugar

¼ cup (60 ml) 35% heavy cream

1 tsp vanilla extract

¼ cup (60 ml) boiling water

In a bowl, beat the butter, icing sugar, cream and vanilla with an electric mixer until smooth and creamy. Add 1 tbsp of the boiling water at a time, beating, for 30 seconds between each addition.

If needed, keep in the refrigerator. Let warm to room temperature and whip again before serving or to frost a cake.

The vanilla frosting will keep for up to 2 days at room temperature.

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