Basic Buttercream Frosting
1/2 cup (115g) unsalted butter, softened to room temperature
1 and 3/4 cups (210g) confectioners' sugar, sifted
2 Tablespoons (30ml) heavy cream or half-and-half 2
1 teaspoon vanilla extract
Pinch of salt
With a handheld or stand mixer fitted with a whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Turn mixer on low then add the confectioners' sugar slowly along with the vanilla, salt, and cream.
Once the sugar is incorporated, increase speed to high and beat for about 3 minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick.