In a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for about 2 minutes, until pale, smooth, and creamy.

Gradually add the powdered sugar, 1 cup at a time, beating on low after each addition to prevent it from puffing out of the bowl. Scrape down the sides as needed.

Add the heavy cream, vanilla extract, and salt, and mix on low until incorporated.

Increase the mixer speed to medium-high and beat for 5 minutes until the buttercream is light, fluffy, and almost white in color.

If the frosting is too thick, add more cream, 1 tablespoon at a time.

If it’s too soft, add a few extra tablespoons of powdered sugar until it reaches your desired consistency.