Simple Buttercream

Adapted from the Culinary Institute of America Baking at Home.
Makes 4 cups or enought to ice and fill an 8-9 inch cake

1 cup unsalted butter, at room temp
4 cup confectioner's sugar
sifted, plus extra as needed
1 tsp vanilla extract
1/4 tsp salt
1/4 heavy cream or whole milk, plus extra as needed

In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is very light in texture, 2 minutes. Add the confectioner's sugar, vanilla extract, and salt and mix on low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed. Increase the speed to medium and, with the mixer running, add the cream in a thin stream. Increase the speed to high and whip the buttercream until very smooth, light, and a good spreading consisency. Adjust the consitency if necessary by adding a bit more confectioner's sugar or cream.

Buttercream can be stored up to two weeks. If refrigerated, let the frosting sit for 15 minutes, then whip until creamy