EQUIPMENT: A stand mixer is preferred, but you can also use an electric hand mixer and large heavy mixing bowl. As needed, scrape down the sides of the bowl with a rubber spatula.

1. Add softened butter to the bowl of a stand mixer with paddle attachment. Beat on medium speed for about 2 minutes, or until butter is light and fluffy.
2. Add powdered sugar, heavy cream, and vanilla to the bowl. Beat on low speed for about 30 seconds. Increase speed to medium-high. Beat until ingredients are fully incorporated – about 2 minutes.
3. The frosting should be thick enough for piping into swirls on cupcakes. If it’s too thin, add a bit more powdered sugar, 1 tablespoon at a time until the desired consistency is reached. If the mixture is too thick, thin it out by adding a bit more heavy cream, 1 tablespoon at a time. Do a taste test. If the frosting is too sweet, add a pinch of salt to tamp down sweetness.

4. The vanilla buttercream frosting is now ready to use! If decorating a cake, use an off-set spatula for easy spreading. To decorate cupcakes, transfer buttercream to a piping bag fitted with a metal tip.