1-First, beat the 1 cup (226g) unsalted butter with a mixer on medium speed until creamy, about 2 minutes.

2-Next, add the 3 and 1/2 cups (420g) confectioners’ sugar, 1/2 cup (41g) unsweetened natural cocoa powder, 3 tablespoons (45ml) heavy cream or milk, 1/8 teaspoon salt, and 2 teaspoons pure vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 1 minute.

3-If the frosting is too thin, mix in up to 1/4 cup more confectioners’ sugar or cocoa powder to get the right consistency. If it’s too thick, add another tablespoon of heavy cream or milk. Taste and add a pinch more salt if needed for balance.

4-Use the frosting right away on your cakes or cupcakes, or cover it tightly and store in the fridge for up to 1 week. If frozen, thaw in the refrigerator and beat again until creamy, adding a splash of cream or milk if necessary to thin it.