Step 1

First, bring your butter to room temperature. If your butter is not at room temperature, you will get lumps of butter.

Step 2

Place the room temperature butter in the bowl of a stand mixer (or an electric hand mixer) with the whisk attachment and mix together on medium speed until smooth. Don't forget to scrape the bottom of the bowl often. Pro-Tip: If you need more stable buttercream, replace half of the butter with high-ratio shortening.

Step 3

Add in your powdered sugar one cup at a time while mixing on low speed until smooth.

Step 4

Add in your salt, clear vanilla extract, and cream.

Step 5

Whip on high speed for 2-3 minutes until the buttercream is smooth and fluffy.

Step 6

Optional: If it looks curdled and separated, remove about 1 cup of buttercream and melt it in the microwave for 10-15 seconds. Pour it back into the mixing buttercream to bring it all together.

Step 7

Optional: To remove bubbles, mix on low with a paddle attachment for 10 to 15 minutes until smooth.

Step 8

Cover the bowl with plastic wrap until you're ready to use it. This frosting can stay out for a few hours but should be stored in an airtight container in the fridge or freezer if you don't need it for a few days. Bring it to room temperature and mix on low before each use.

Step 9

This is enough buttercream to frost and fill three 8"x2" layers, or 24 cupcakes.