3/4 cup (12 Tbsp; 170g) unsalted butter, softened
3 cups (360g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream, half-and-half, or whole milk, at room temperature
1 teaspoon pure vanilla extract
salt, to taste
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
Add the confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
Add up to 1/4 cup (30g) more confectioners’ sugar if frosting is too thin or a splash of heavy cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.