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Combine hot water and powdered sugar, mixing until completely smooth. Let it sit until it is just warm to the touch.
Using your whisk attachment, whip the butter until it is pale and doubled in fluffiness.
Switch to the paddle attachment. Slowly stream in your sugar and water glaze while mixing.
Add 4 to 5 tbsp of room temperature heavy cream and a pinch of salt to the bowl.
Scrape down the sides, then mix on the lowest setting. This “low and slow” method removes those pesky air pockets!
The Ripple Test: You’ll know it’s perfect when you see 3 to 4 ripples forming at the top. Glide a spoon across the surface; if it’s smooth with no air bubbles, you’ve nailed it!
Piping tip: let the buttercream sit until it’s fully cooled. The extra warmth makes it a little too loose to pipe, but its sweet spot is between 70 and 74 F for piping!