Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 3 cups (360g) powdered sugar, sifted
  • 1/4 tsp (1.5g) fine sea salt
  • 1/2 cup (45g) unsweetened cocoa powder, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Beat the softened butter on medium high speed for about 3 minutes until pale and creamy.
  2. Gradually add the sifted powdered sugar and salt. Beat on low until incorporated, then increase to medium for 2 minutes until the mixture looks cloud like.
  3. Reduce the mixer speed to low. Slowly add the sifted cocoa powder, mixing only until just incorporated to avoid cocoa clouds.
  4. Add the vanilla extract and heavy cream.
  5. Increase the speed to medium high and whip for another 60 seconds until the frosting achieves a glossy, velvety sheen and holds a stiff peak.