Vanilla Buttercream

• 1 cup (226g) Unsalted Butter, softened to room temperature
• 2–3 cups (240–360g) Powdered Sugar (Confectioners' Sugar), sifted (start with 2 cups, adjust to taste)
• 2–3 tablespoons (30–45ml) Heavy Cream or Milk, room temperature
• 1 ½ teaspoons (7.5g) Vanilla Extract (good quality)
• ½ teaspoon (2.5g) Vanilla Bean Paste (essential for "ultimate" vanilla)
• Pinch of Salt

Instructions

1. 1.
   In a large bowl with an electric mixer, beat the softened unsalted butter on medium speed for 2-3 minutes, until light and fluffy.
2. 2.
   Gradually add 2 cups of the sifted powdered sugar to the butter on low speed. Once combined, add the vanilla extract, vanilla bean paste, and pinch of salt, then gradually add the heavy cream or milk.
3. 3.
   Increase the mixer speed to medium-high and beat for an additional 3-5 minutes, or until the frosting is light, fluffy, and spreadable. Taste, and if desired, gradually add more powdered sugar for sweetness or thickness, or a tiny bit more cream for a looser consistency.
4. 4.
   Once the cupcakes are completely cooled, pipe or spread the vanilla bean buttercream generously onto each cupcake.