Cake icing

1. Place the softened butter in the bowl of a stand mixer fitted with the whisk attachment. Mix the butter on speed 4 until smooth and light in color.
2. Attach the scale and sift attachment to the stand mixer and sift the powdered sugar into the bowl on speed 4, continuing to mix.
3. Add the vanilla extract and heavy cream and mix on speed 6 until well combined.
4. For a thicker frosting, add more powdered sugar. For a fluffier frosting, add more cream, one tablespoon at a time.
5. Use a cake turntable to easily spread the frosting without having to rotate the cake.
6. Use a piping bag to distribute the frosting evenly.
7. Place sheets of parchment paper under the edge of the cake to ensure a smudge-free frosting. Remove them after applying the frosting to the cake.
8. Use icing spatulas: These are essential for obtaining a cake with even icing.