Vanilla Buttercream Frosting

Recipe from Sally's Baking Addiction. Very simple and very creamy vanilla buttercream recipe. 

• 1 cup unsalted butter, softened to room temperature
• 4 – 5 cups powdered sugar
• 1/4 cup heavy cream, at room temperature
• 2 teaspoons pure vanilla extract
• salt, to taste

1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups powdered sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.
2. Adjust if needed: You can control the consistency at this point—add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).
3. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.