In a stand mixer, beat the butter on medium speed for 2–3 minutes, until smooth and slightly lighter in color.

Gradually add in the powdered sugar and mix until a smooth paste forms. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.

Pour in the heavy cream and mix on low speed until combined.

Then increase the speed to high and beat for about 60 seconds. This step helps incorporate air into the frosting, making it light and fluffy.

Mix in the vanilla extract until fully incorporated and smooth.

Use immediately, or transfer to a sealed bag/container and store in the refrigerator until ready to use. Let it come slightly to room temperature and re-whip if needed before frosting.