Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature (227g)
  • 3 cups powdered sugar, sifted (360g)
  • ¾ cup unsweetened cocoa powder, sifted (75g)
  • ½ cup heavy cream (120ml)
  • 4 ounces (113g) semi-sweet or dark chocolate, melted and cooled slightly
  • 1 teaspoon vanilla extract (5ml)
  • Pinch of sea salt

Instructions:

  1. In a large bowl or the bowl of a stand mixer, beat the softened butter until light and fluffy.
  2. Gradually add the sifted powdered sugar and cocoa powder, mixing on low speed to prevent a sugar cloud. Mix until just combined.
  3. Add the heavy cream, melted chocolate, vanilla extract, and salt. Mix on medium speed until smooth and creamy. Be careful not to overmix.
  4. If the frosting is too thick, add a tablespoon of heavy cream at a time until desired consistency is reached. If it's too thin, add a tablespoon of powdered sugar.
  5. Use immediately or store in an airtight container in the refrigerator for up to 3 days.