1 cup (2 sticks) unsalted butter, softened*
3 1/2 cups powdered cane sugar
1 to 3 tablespoons heavy cream
1 1/4 teaspoons All Star Extracts Cheesecake Flavor
dash of sea salt (optional)
Using an electric mixer, or stand mixer with whisk attachment, cream butter and sugar on low speed until combined.
Beat on medium speed for 3 to 4 minutes.
Add cream one tablespoon at a time, until desired consistency is achieved.
Add Cheesecake flavoring and salt and beat an additional 1 minute.
Frosting can be refrigerated for up to 2 weeks.
Bring to room temperature and re-whip before using.
Makes about 3 cups frosting. Iced cakes and cupcakes can be stored at cool room temperature for up to 3 days.
*Non-dairy recipe: substitute shortening for butter and water for cream.
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