When I was asked to bring dessert for our Independence Day picnic, chocolate cupcakes with homemade butter cream frosting sounded perfect. I combined several recipes to come up with this one.
3 cups powdered sugar
1 tsp egg white powder (optional)
1/8 tsp salt
1 cup un-salted butter, softened
2 to 3 TBS heavy cream
1 1/2 tsp vanilla extract
In a bowl combine the powdered sugar, egg white powder and salt; add the butter and beat until blended.
Add the cream and vanilla extract and beat for an additional 3 to 5 minutes or until smooth and creamy.
You may need to refrigerate the frosting for 5-10 minutes before frosting your cupcakes.
Frosts 12 cupcakes