Directions

1Add the butter to a stand mixer fitted with the whisk or paddle, or a medium mixing bowl if using a handheld mixer. Beat butter at medium speed until creamy, smooth, and lightened in color, about 2 minutes.

2Add sugar, cream, vanilla, and salt and mix at low speed until somewhat incorporated. Increase the speed to high and mix until buttercream is smooth and fluffy, 3-5 minutes. (If the buttercream is too thick, add a little more cream, if it’s too thin, add more powdered sugar.)

3Use immediately or refrigerate in an airtight container or a zipper-lock bag for up to 2 weeks or in the freezer for up to 2 months. To use buttercream that has either been refrigerated or frozen, first allow to come to room temperature then beat until smooth and spreadable again. Cakes or cupcakes decorated with buttercream generally keep for up to 3 days, stored in an airtight container in the fridge. Serve buttercream at room temperature. (Adapted from Serious Eats).