Servings: 24 cupcakes or an 8" two layer cake

1½ cups 345g) salted butter, softened to room temperature 1½ cups 345g) salted butter, softened to room temperature
4½ cups (360g) confectioners’ sugar, sifted 4½ cups (360g) confectioners’ sugar, sifted
3 tbsp heavy cream 3 tbsp heavy cream
1½ teaspoons pure vanilla extract 1½ teaspoons pure vanilla extract

With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until creamy - about 3 minutes.
Add 4 and ½ cups of sifted confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
Add up to ½ cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.