1. I prefer to use this frosting right away, but you can make it up to a week in advance if you need to. Store in an airtight container in the fridge, bring to cool room temperature, and whisk again for a minute before using.
2. Weighing your ingredients when baking is the best method. If you're measuring by volume, watch my video about measuring and use the spoon and level method.
3. This recipe makes enough to frost 24 cupcakes the way you see here. For a smaller batch of 12 cupcakes, halve the recipe. For a big cake, a larger batch of cupcakes, or a higher frosting to cupcake ratio, you can 1 ½x or double this recipe. A double recipe requires a larger stand mixer or a very big bowl. (I use the 6-quart bowl lift KitchenAid for a double batch of frosting. I recommend sifting in batches.)

Suggested variations

• In addition to the vanilla extract, use a teaspoon or less (depending on strength — taste as you go) of peppermint, orange, lemon, coffee, almond, or rose extract.
• Instead of the cream, use one to two tablespoons of a liqueur like Kahlua, Baileys, Cointreau, Chambord, Poire Williams, Frangelico, Amaretto, Creme de Menthe, or any other good-quality nut-, fruit-, coffee-, or mint-based liqueur that you like.
• Instead of the milk, add up to two tablespoons of strained fruit puree like raspberry, blackberry, strawberry, cherry, prune, or pear.
• Add up to one teaspoon total of ground spices such as cinnamon, nutmeg, and cardamom (try a 2:1:1 ratio), or ground chili.
• Add two teaspoons of instant coffee powder.