1. In a large mixing bowl, beat the unsalted butter on medium speed until creamy, about 2-3 minutes.
2. Gradually add the confectioners’ sugar, one cup at a time, beating on low after each addition. Increase speed to medium, mixing until smooth.
3. Add the heavy cream and vanilla extract, beating on medium for another 1-2 minutes. Adjust the consistency with more cream if needed.
4. Beat on high for 3-4 minutes until the frosting is light and fluffy.
5. Use immediately or store in the refrigerator for up to a week. Allow to come to room temperature and beat again before using.

Notes:

• Ensure all ingredients are at room temperature to achieve the smoothest frosting.
• For coloring, add gel food coloring a drop at a time until the desired shade is reached.
• The frosting can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months.