This frosting whips up light, pale, and fluffy after a few minutes with a mixer, then turns silky and smooth once the powdered sugar is fully incorporated. A touch of pure vanilla and a pinch of salt round out the sweetness so it never tastes flat or one-note, and the final beat gives it that soft-peak structure that holds beautifully whether you're spreading it thick on a layer cake or piping swirls onto cupcakes. It's easy to adjust on the fly too — thin it out for smooth spreading or stiffen it up for detailed piping work, depending on what you're decorating. Made ahead and chilled, it keeps well for days and re-beats right back to its fluffy self. This is a dependable, classic frosting to keep on hand, and it's a solid pick for a lactose free kitchen.
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A serving of up to about 2 tablespoons of heavy cream is low in lactose. This recipe contains only about 1 teaspoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Beat the softened butter in a large bowl with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and fluffy.
Reduce the mixer to low and add the sifted powdered sugar one cup at a time, mixing after each addition until just incorporated before adding the next. Scrape down the sides of the bowl with a rubber spatula as needed.
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