Begin by beating the softened butter in a bowl using a handheld or stand mixer with a paddle attachment on medium speed until it becomes creamy, which should take about 2 minutes.

Next, add 4 and ½ cups of confectioners’ sugar, the heavy cream, and the vanilla extract to the bowl.

Mix on low speed for 30 seconds, then increase the speed to medium-high and continue beating for 2 minutes.

Taste the frosting and if it’s too sweet, add a pinch of salt—about ⅛ teaspoon is usually sufficient.

At this stage, you can adjust the consistency of the frosting. If it’s too thin, add up to ½ cup more confectioners’ sugar. If it’s too thick, add more heavy cream, but do so one tablespoon at a time, mixing and tasting after each addition.

Choose your preferred piping tip from the list provided and ensure your cake, cupcakes, or other treats are cooled and ready for decoration.

To fill the piping bag with frosting without making a mess, use a large cup. Place the piping bag fitted with your chosen tip into the cup, folding the top of the bag over the rim.

For a classic buttercream rose, use the Wilton 1M tip. Start in the center and apply medium pressure while piping a flat swirl.

To create two-toned frosting roses or a decoration resembling soft serve ice cream, start in the center and slowly move the tip around, building a tall swirl.

The Wilton 8B tip is user-friendly and produces beautiful decorations. Begin in the center and swirl upward with medium pressure.

The Ateco 849 tip is wider and can create larger roses or soft-serve swirls, similar to the Wilton 1M. You can also achieve a ruffled look by pressing the tip in the center and lifting while pushing out frosting.

For silky frostings like salted caramel or cream cheese, use the small round Wilton 12 tip. Press it in the center and lift while pushing out frosting.

The Ateco 808 tip is larger than the Wilton 12 and creates fluffy cloud-like decorations. Start in the center and swirl upward with medium pressure.