Chocolate Buttercream frosting

  • 1 ½ c (3 sticks, 340g) butter, at room temperature

  • 4-5 cups (500g) powdered sugar

  • 3/4 cup (94g) cocoa powder

  • 4 tbsp. (60ml) heavy whipping cream

  • 2 tsp. vanilla extract

  • pinch table salt

In a the bowl of a stand mixer fitted with whisk attachment, whisk butter on high speed until pale and fluffy. Reduce speed to low and add sugar slowly. Once all of the sugar has been added, increase speed and mix on medium high until well combined, scraping down the bowl as necessary.

Turn the mixer off then add cocoa powder, vanilla, and salt. Turn mixer on low and blend until cocoa is fully incorporated, about one minute. Add the cream, one tablespoon at a time until fully incorporated. Increase the mixer speed and mix until shiny. (Add additional sugar if needed to taste and consistency.