Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, room temperature
- 16 oz. (4 cups) powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon table salt
- 1/3 cup heavy cream
- 2 teaspoons pure vanilla extract
Instructions
- Sift the powdered sugar, cocoa powder, and salt into a large bowl, then whisk to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high until smooth and fluffy, about 60 seconds.
- With the mixer on low, gradually add the sugar/cocoa mixture to the butter until mostly incorporated. Slowly add the cream and vanilla. Scrape down the sides of the bowl.
- Increase the speed to medium-high and beat for a full 2 minutes. If the frosting is too thin, add 1-2 more Tablespoons of powdered sugar. If it’s too thick, add 1-2 more Tablespoons of cream. Taste the frosting and add a pinch more salt if it’s too sweet.
Notes
Ensure butter is at room temperature for best results.
Store any leftover frosting in an airtight container in the refrigerator for up to a week.
Frosting can be made ahead of time and stored; just rewhip before using.
Nutrition
- Serving Size: 1 serving
- Calories: 576
- Sugar: 57g
- Sodium: 170mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.