Either using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium speed, until smooth and creamy, about 2 minutes.
Switch the speed to low and with the mixer running, add 4 1/2 cups of the confectioners sugar, the heavy cream, the vanilla extract and the salt.
Once it's all added in, increase the speed to high and beat for 3 full minutes. Once that time is up, if it's too thin, add an additional 1/2 cup confectioners sugar or if it's too thick add more heavy cream by the tbsp until the desired consistency is reached.
That's it, either use it right away or you can tightly cover it and store it in the fridge for up to 1 week.
Pictured up top on basic vanilla cupcakes, the recipe of which can be found under my profile -->
Rose designs made using a Wilton 1M tip, which is like an open star shape -->
