Ingredients
The following ingredients have 4 Servings
- 3/4 cup (1 ½ sticks) unsalted butter (room temperature)
- ¾ cup Cocoa powder ((sifted))
- Pinch table salt
- 4 cups Confectioners' sugar ((powdered))
- 1/2 cup Heavy cream (very cold)
- 1 1/4 tablespoon Vanilla extract
Instruction
- In a bowl of an electric mixer fitted with a whisk attachment, whip butter, cocoa powder, and salt over medium/high speed until combined. Turn the mixer off and add the confectioners' sugar all at once.
- Turn the mixer on to the lowest speed and whip until the confectioners' sugar is completely combined with the butter/cocoa powder mixture. It will look super grainy/sandy at this point.
- Stop and scrape the mixer to incorporate.
- Turn the mixer to medium/high speed and add the heavy cream in 2 parts, allowing the heavy cream to thicken each time before adding in more cream. Add the vanilla extract and continue whipping the frosting until very light and fluffy, about 5 minutes.
- Transfer to a container with a tight-fitting lid. Place in the refrigerator until ready to use.
- Fills and frosts one 8-inch cake or one dozen cupcakes.