This whipped frosting comes together with softened butter beaten until pale and airy, then built up with sifted powdered sugar until it's silky smooth. A splash of heavy cream and a good pour of vanilla loosen it to that perfect spreadable, pipeable texture, while a pinch of salt keeps the sweetness balanced instead of cloying. Beating it low and slow with the sugar, then finishing on high speed, is what gives it that light, cloud-like structure and soft peak. It's the kind of no-fuss frosting that swipes onto cake layers or cupcakes in smooth, even swoops, and it holds its shape beautifully once piped. This is a great option to reach for if you're keeping things egg free, since it comes together entirely in the mixing bowl with no need for anything beyond butter, sugar, cream, and vanilla.
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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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