Chocolate Buttercream

Ingredients:

• 1 cup butter softened to room temperature

• 3 and 1/2 cups confectioners’ sugar

• 1/2 cup unsweetened natural cocoa powder

• 3 Tablespoons heavy cream or milk

• 1/8 teaspoon salt

• 2 teaspoons pure vanilla extract

Instructions:

1. With a handheld or stand mixer, fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes.

2. Add confectioner’s sugar, cocoa powder, heavy cream, salt, and vanilla extract.

3. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.

4. Add ¼ cup more confectioner’s sugar or cocoa powder if frosting is too thin or another tablespoon of cream if frosting is too thick.

5. Taste—beat in another pinch of salt if desired.

6. Use immediately or cover tightly and store up to 1 week in the refrigerator or up to 3 months in the freezer.

Recipe from @sallysbakeblog