• Sift the powdered sugar through a fine strainer. Remove any hard lumps, that do not go through the strainer This step is to remove any lumps from the powder sugar so that the buttercream is smooth.
• Place the butter, heavy cream, vanilla extract, and salt in the bowl of a stand mixer. With the paddle attachment beat this mixture on medium speed until creamy, about 2 minutes.
• Add the powdered sugar to the butter mixture. Beat on low speed for 30 seconds, then increase to medium high speed and beat for 2 minutes. The buttercream should appear creamy.
• If you want a thicker buttercream adjust the consistency by adding up to 1/2 cup of confectioners’ sugar. If the frosting is too thick, add more heavy cream 1 tablespoon at time, beating after each addition if the desired consistency is achieved.

Storage

• If you’re planning on using this frosting the same day, it can be stored at room temperature

  Refrigerator: If you’re planning on using it in the next week, store the buttercream in the refrigerator in an airtight container. Bring it to room temperature and then beat the frosting with the paddle attachment on medium speed to bring it back to it's fluffy consistency.

  Freezing: The buttercream can be frozen for up to 2 months. Thaw it in the refrigerator overnight, bring it to room temperature and then beat the frosting with the paddle attachment on medium speed