Whipped until pale and fluffy, then built up with sifted powdered sugar in stages, this frosting turns silky-smooth and holds a soft, billowy peak that's perfect for piping or swooping across a cake. A splash of pure vanilla and a touch of salt round out the sweetness so it never tastes flat or one-note. The texture here is the real star: light, spreadable, and sturdy enough to hold decorative swirls without collapsing. Whether you're topping cupcakes or filling layers, it comes together in minutes with just a mixer and a spatula for scraping down the bowl. This is a dependable, crowd-pleasing frosting to keep on hand, and it's a solid pick for a lactose free dessert table.
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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 noticeably fluffy.
Reduce the mixer to low and add the sifted powdered sugar in three additions, mixing after each until just incorporated before adding the next. Scrape down the sides of the bowl with a rubber spatula between additions.
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