1 C unsalted sweet cream butter, softened

4-5 C powdered sugar

1/4 C heavy whipping cream

2 tsp pure vanilla extract

Mix in the powdered sugar, heavy whipping cream, and vanilla extract until combined and smooth

If the frosting is to thin, mix in 1/4 C more of powdered sugar

Once the frosting is combined and smooth, scoop into a container with a sealed lid and place into the fridge for up to 1 week or in the freezer for up to 3 months

Before using for cupcakes or to frost a cake, allow to thaw to room temperature and beat again to make creamy and thick