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Add all of the room temperature butter to the bowl of your stand mixer and mix on medium speed for 5-8 minutes using the paddle attachment. You can also use an electric hand mixer if you'd prefer!
Scrape the sides of the bowl down halfway through mixing the butter to ensure that it's all whipped very well. Make sure the butter is pale in color before adding any other ingredients!
Add half of the powdered sugar, half of the heavy cream, all of the vanilla, and a tiny pinch of salt to the mixer. Mix on low until the powdered sugar is incorporated.
Add in the remaining powdered sugar and heavy cream.
Begin to mix on low speed until the sugar is incorporated and then increase the speed to medium.
Let the mixer go for about 1 minute and then use a rubber spatula to scrape the sides and bottom of the bowl to ensure that everything is mixed in well.
After you scrape the bowl down, continue mixing on medium speed for 8-10 minutes or until the buttercream is very smooth (don't stop the mixer and scrape the bowl down too many times during this step!! The more you open the mixer, the more air bubbles get into the buttercream and it will not be as smooth).
Once the buttercream is smooth, stop the mixer and fill your piping bags for your cupcakes or your cake (this recipe works for both) and enjoy!