Beat 2 cups of unsalted butter on medium speed for 30 seconds until smooth in a large bowl with a hand mixer or the bowl of a stand mixer with a paddle attachment.

Mix in 1 tablespoon vanilla bean paste or vanilla extract and ½ teaspoon salt on a low speed.

Slowly add in 7 cups of powdered sugar while mixing slowly on the lowest setting. Halfway through, add in 3 tablespoon of heavy cream or milk to make it easier to mix.

Mix on low until the ingredients are fully incorporated and the desired consistency is reached. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

If the frosting is too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).

If you plan to color the buttercream, add in the gel food coloring once the frosting is fully mixed and beat on low until it reaches the desired color.

To make the frosting extra smooth, stir it by hand with a rubber spatula for a minute or two right before you use it.