In a mixer on medium speed, cream butter. Set mixer speed to slow and carefully add powdered sugar until fully incorporated with butter. Add vanilla, salt and heavy cream and beat on medium speed until whipped, fluffy and creamy in appearance. Makes approximately 2 1/2 Cups.
This recipe works well for decorative piping. If you want a thinner consistency to frost a cake, add 1 to 2 Tablespoons heavy cream.
Notes
For best results use unsalted butter, but if you only have salted butter, omit salt from recipe.