Velvety Buttercream Bliss

1.In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.

2.Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Scrape down the sides of the bowl as needed.

3.Once all the powdered sugar is incorporated, add the heavy cream, vanilla extract, and salt. Beat on medium speed for another 3-5 minutes until the mixture is light and fluffy.

4.If the buttercream is too thick, add a little more heavy cream, one tablespoon at a time, until the desired consistency is reached. If it's too thin, add a bit more powdered sugar until thickened.

5.Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and re-whip if necessary.