In the bowl of a stand mixer (or a large mixing bowl with an electric hand mixer), beat the softened butter on medium speed for 2–3 minutes, until it looks pale and fluffy. Tip: scrape down the sides halfway through—this guarantees even mixing.

Lower the speed and gradually add the sifted confectioners’ sugar, one cup at a time. Pausing to scrape the bowl helps you avoid sugar clouds.

Once the sugar is incorporated, add the vanilla extract and a pinch of sea salt. Turn the mixer to medium and let it blend for 30 seconds.

Pour in 2 tablespoons of heavy cream, then mix on medium-high for another minute. If the frosting feels too stiff, add the extra tablespoon of cream; if it’s too loose, sprinkle in a bit more sugar. You’re aiming for soft peaks that hold their shape.

If you want pastel hues or vibrant shades, stir in gel food coloring a drop at a time. Use toothpicks for precise control.

For sharp, defined edges when piping rosettes or borders, cover the bowl and refrigerate for 10–15 minutes—this firming step can make all the difference.