Ingredients
Frosting Ingredients
- 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 Dry Ingredients: Sift the powdered sugar, cocoa powder, and salt into a large bowl to remove lumps, then whisk them together until evenly combined.
- Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter on high speed until it becomes smooth and fluffy, approximately 60 seconds.
- Combine Ingredients: With the mixer on low, gradually add the sifted powdered sugar and cocoa mixture into the butter until mostly incorporated. Slowly pour in the heavy cream and vanilla extract. Scrape down the sides of the bowl to ensure all ingredients are mixed.
- Make it Fluffy: Increase the mixer speed to medium-high and beat the frosting vigorously for a full 2 minutes to achieve a light and fluffy texture. If the frosting is too thin, add 1-2 tablespoons more powdered sugar. If it’s too thick, add 1-2 tablespoons more heavy cream. Taste and adjust with a pinch of salt if the frosting tastes too sweet.
Notes
- Make sure the butter is at room temperature to ensure smooth and creamy frosting.
- Use a fine mesh sieve to sift the powdered sugar and cocoa powder for a lump-free texture.
- If you want a deeper chocolate flavor, you can use Dutch-process cocoa powder instead of natural cocoa.
- Store leftover frosting in an airtight container in the refrigerator for up to one week; let it come to room temperature and re-whip before use.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
