-Cream the butter and powder sugar until it looks light and creamy.

-If it doesn't cream add several drops of the heavy whipping cream until it creams.

-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....

- Add more powder sugar 1/2 C at a time.... mix well.

-Test to make sure that the frosting can make and hold a stiff peak.

-If ready scoop the frosting into a pastry bag with a large tip.(13 inch)

-Twist the open end of the pastry bag to push the frosting to the tip.

-Frost from the cupcake edges inward to the center of the cupcake.