Ingredients:

  • 1 cup (2 sticks/227g/8 oz) unsalted butter, softened
  • 3 cups (360g/12.7oz) powdered sugar, sifted
  • ¾ cup (60g/2.1 oz) unsweetened cocoa powder, sifted
  • ¼ cup (60ml/ 2 fl oz) heavy cream or whole milk
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon salt
  • 2 ounces (57g/2oz) bittersweet chocolate, melted and cooled slightly (optional)

Instructions:

  1. In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy.
  2. Gradually add the sifted powdered sugar and sifted cocoa powder to the butter, mixing on low speed until just combined.
  3. Add the heavy cream (or milk), vanilla extract, and salt. Beat on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  4. If using, gently fold in the melted and slightly cooled bittersweet chocolate until evenly incorporated.
  5. Continue beating on medium-high speed for another 1-2 minutes until the frosting is light, fluffy, and completely smooth.
  6. Use the frosting immediately, or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and re-whip before using.