This classic frosting starts with softened butter beaten until pale and fluffy, then gets its structure from sifted powdered sugar added gradually for that smooth, cloud-like texture. A splash of heavy cream and pure vanilla extract bring it to a light, spreadable consistency that holds a soft peak beautifully, while a pinch of salt keeps the sweetness balanced rather than cloying. Whether you're spreading it thick on a layer cake or piping it into swirls on cupcakes, this frosting whips up in just minutes with basic pantry staples and standard mixer techniques. It stores well too, so you can make it ahead and re-beat it right before decorating. None of the ingredients here raise any soy concerns, making this a reliably easy pick for a soy free dessert table.
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Beat the softened butter in a large bowl with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and fluffy.
Reduce the mixer to low and add the sifted powdered sugar one cup at a time, mixing after each addition until just incorporated before adding the next. Scrape down the sides of the bowl with a rubber spatula as needed.
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