Start with the standard American buttercream recipe which uses powdered sugar, butter, vanilla extract and a bit of milk and cream.
Make sure the butter and cream are at room temperature with no solids to get the perfect smooth texture
Start by beating the butter until smooth, then gradually add sugar while mixing and leave no lumps.
With too much mixing, the buttercream can get airy and form bubbles which will ruin the texture.
Aim for an airy, thick, creamy and smooth consistency without making it too runny or too airy.
Use an offset spatula to spread buttercream on the cake, a bench scraper to create smooth sides and a turntable to make the work easy.
Dip the spatula and scraper in hot water and wipe them dry to make the frosting smooth. Use methods like the angled spatula method and the upside-down method to make it easy.