This buttercream builds its signature light, fluffy texture the classic way: butter whipped until pale and airy, then loosened with heavy cream and a splash of pure vanilla until it holds a soft, glossy peak. The salt keeps it from tasting flat, giving the frosting a rounded, balanced flavor rather than a one-note sweetness. Because it's mixed in stages and adjusted to taste, you can control the exact texture, from a stiff pipeable frosting to a looser, spreadable one. It's a dependable, small-batch frosting recipe worth keeping on hand for cakes and cupcakes alike, and it's a solid pick to work into an added sugar–conscious kitchen. Simple pantry staples and a stand mixer are really all this one asks for, and the payoff is a smooth, cloud-like finish every time.
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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 noticeably fluffy.
Reduce the mixer to low and add the sifted powdered sugar in three additions, mixing after each until just incorporated before adding the next. Scrape down the sides of the bowl with a rubber spatula between additions.
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