Set the butter out to reach room temperature to make sure that it has softened.
Place butter and salt into a large mixing bowl and whip until smooth.TIP: I like a mixture of unsalted and salted, with the added salt to cut the "oversweet" flavor of the frosting.
Begin adding the powdered sugar, one cup at a time and beating between additions until smooth.
Add vanilla and mix until mixed in and smooth.
Add whipping cream and beat on high until it's fluffy and the consistency you desire for piping and spreading. Feel free to add more, as needed one T at a time.
This will frost 24 cupcakes; one 9" layer cake -two layers; or a 9" x 13" sheet cake. If you are making a "naked" cake, it will go farther!
Notes
Although many frostings call for unsalted butter, I love adding one stick of each unsalted and salted and then adding the 1/4 t. of salt for a great balance. Salt will reduce the sweetness and for me, I love this particular combination.Although this recipe can be refrigerated for a few days and then brought back up to room temperature to use again, I always feel like a new batch always works better.It pipes beautifully for cupcakes or cakes.Enjoy!