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1. With a mixer on medium-high speed, beat the butter until pale and creamy which takes about 2 minutes.
2. Reduce the speed to medium.
3. Add the sugar, 1/2 cup at a time, beating after each addition which takes about 5 minutes.
4. After every 2 additions, increase the speed to high, and beat for 10 seconds.
5. Reduce the speed to medium-high.
6. Add the vanilla, and beat until the butter cream is smooth.
7. Use immediately or cover and refrigerate for up to 3 days.
8. Bring to room temperature and beat on low speed until smooth before using.
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