In a medium bowl, beat with an electric mixer unsalted butter until soft and fluffy, about 2 -3 minutes
Add confectioners’ sugar, one cup at the time, and keep mixing until blended. Add in heavy cream, pure vanilla extract and salt. Beat on low speed for 1 minute, then increase to high speed and beat for 4 minutes until the frosting is smooth and spreadable.
If frosting is too thick, beat in heavy cream, 1 tablespoon at a time. If frosting becomes too thin, add up to 1/2 cup more confectioners’ sugar.
STORE: Buttercream can be stored in the refrigerator for 7 days and in the freezer for 3 months. Make sure you store it well covered in an airtight container.MAKE AHEAD: Make the recipe following the same steps. Cover tightly and store for up to 1 week in the refrigerator. To use, allow it to come back up to room temperature and beat again for a few minutes so it’s creamy again.FREEZE: Make the recipe following the same steps. Cover tightly and freeze for up to 3 months. To use, thaw in the refrigerator then beat the frosting for a few minutes so it’s creamy again.HERE ARE A FEW OF MY FAVORITE RECIPES THAT YOU CAN USE THIS FROSTING WITH: