In a large bowl, add room temperature butter. Beat until creamy, about 1 minute.
Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
Add vanilla extract and heavy cream, then whip until fluffy, another 1 to 2 minutes.
Pipe or spread frosting with a knife onto cupcakes and serve.
Recipe will make enough to frost up to 18 cupcakes with piped frosting, 24 cupcakes spread with a knife, a 9x13 sheet cake, a 13x18 sheet cake, or the top and middle of a round 8 or 9 inch 2-layer cake (leaving the sides bare). To frost the sides of a 2-layer cake, make an additional half batch of frosting.
This frosting will crust, so sprinkles or additional decorations will need to be added before your frosting dries.