Step by step

1. Place softened butter into the bowl of a stand mixer fitted with the Wire Whip. Cream the butter until it is smooth and has lightened in color on speed 4.

2. Attach the Scale + Sifter attachment to the stand mixer and sift the icing sugar into the bowl on speed 4 while continuing the mixing.

3. Add vanilla extract and heavy cream and mix on speed 6 until well-incorporated.

4. For firmer frosting, add more icing sugar. For softer frosting add more cream, a tablespoon at a time.

5. Use a cake turntable that allows you to smooth icing easily without the need to turn the cake while frosting.

6. Use a piping bag to evenly distribute the frosting.

7. Place strips of baking paper under the edge of the cake to help you with a clean edge. Pull them out once your cake is frosted.

8. Use icing spatulas - they are key to a smooth iced cake.