In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2-3 minutes.
Add Powdered Sugar:
Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until the sugar is incorporated. Scrape down the sides of the bowl as needed.
Add Vanilla and Cream:
Add the vanilla extract and 2 tablespoons of heavy cream or milk. Beat on medium speed for another 3 minutes until the frosting is smooth and fluffy.
If the frosting is too thick, add more cream or milk, 1 tablespoon at a time, until you reach the desired consistency.
Optional Salt:
If you prefer a less sweet frosting, add a pinch of salt to balance the flavors.
Frost Your Cake:
Use the buttercream immediately to frost your cake or cupcakes. If needed, you can store the frosting in an airtight container in the refrigerator for up to 1 week. Before using, let it come to room temperature and re-whip to restore its creamy texture.
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