• Sift the powdered sugar through a medium coarse 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 4 cups of confectioners’ 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

• Use the buttercream immediately or cover tightly and store for up to 1 week in the refrigerator or place it in an airtight container and freeze for up to 3 months. To thaw the buttercream, let it thaw in the refrigerator overnight and then beat the frosting with the paddle attachment on medium speed. To frost a cake or cupcakes, you made need to thin out the frosting with 2 or 3 teaspoons of heavy cream.