Cream the butter: In a large mixing bowl, beat the butter on medium speed until smooth and light, about 2 minutes.

Add powdered sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until fully incorporated.

Flavor and balance: Stir in vanilla extract and a pinch of salt. Pour in 2 tablespoons of cream or milk.

Whip to perfection: Increase mixer speed to medium-high. Beat for 3–4 minutes, scraping down sides to ensure an airy, fluffy texture.

Adjust consistency: If frosting is too thick, add remaining tablespoon of cream or milk. If too thin, mix in a bit more powdered sugar.

Add color (optional): Divide frosting into bowls and gently fold in gel food coloring until you reach your desired shade.

Use or store: Pipe immediately onto cakes and cupcakes, or refrigerate in an airtight container for up to one week. Re-whip briefly before use.