1 cup unsalted butter room temperature 4-5 cups powdered sugar 1/4 cup cold heavy whipping cream 2 tsp pure vanilla extract 1/4 tsp salt gel food coloring of your choice stand mixer with paddle attachment container to store buttercream if you are not using immediately

Put two sticks of unsalted butter on your counter, for 45 minutes to come to room temperature.
Once the butter is soft, add the two sticks to your stand mixer, beat on high for two minutes.
Add powdered sugar a little at a time, mixing well each time to prevent a mess.
Add in vanilla, and heavy cream. Add gel food coloring if desired.
Store in airtight container 1 week in fridge, or 3 months in freezer.
This frosts one 1/4 sheet cake, or 1 two layer cake.