1-First, gather all your ingredients and let the unsalted butter soften to room temperature. This ensures smooth mixing and helps the frosting hold its shape for piping. In a large bowl, beat the softened butter on low to medium speed for 30 seconds to 1 minute until it’s creamy.

2-Next, gradually add the powdered sugar on the lowest speed to avoid any mess, then crank it up to medium and mix for about 2 minutes. This step is key for a silky texture without lumps. After that, stir in the vanilla extract and cream or milk, then beat on medium-high speed for 1 to 2 minutes until stiff peaks form.

3-Taste your frosting and adjust as needed; add more powdered sugar if it’s too thin or a bit more cream if it’s too thick. Once ready, use it right away to frost 12-15 cupcakes or a 9-inch cake. For dietary tweaks, substitute with non-dairy milk and vegan butter to keep it versatile, as this frosting doesn’t require refrigeration afterward.