Vanilla Buttercream

Note: to frost the Pink Champagne Cake, make 2 batches of this!
Adapted from Annie's Eats, Originally from Cooks Illustrated

20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream 

1. In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. 

2. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.  Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. 

3. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.