In a large mixing bowl, beat the softened unsalted butter on medium speed for 2–3 minutes until creamy and smooth.

Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud, then increase to medium and beat until fully incorporated.

Add the vanilla extract, salt, and 1 tablespoon of heavy cream. Beat on medium-high speed for 3–4 minutes until light, fluffy, and cloudlike in texture.

If the frosting is too thick, add the remaining tablespoon of cream, one teaspoon at a time, until desired consistency is reached.

Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 1 week. Let come to room temperature and re-whip before using.