Ingredients
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1 cup (226g) unsalted butter, softened
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¼ cup (50g) granulated sugar
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¼ cup (50g) light brown sugar, packed
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¾ cup (65g) unsweetened cocoa powder
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1 tsp vanilla extract
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¼ tsp salt
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3–4 cups (360–480g) powdered sugar, sifted
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¼ cup (60ml) heavy cream (adjust to desired consistency)
Instructions
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Beat butter on medium speed for 2 minutes until light and creamy.
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Add sugars and cocoa; beat on medium-low until combined, then on medium-high for 2 minutes.
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Add vanilla and salt; beat until fully mixed.
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Gradually add powdered sugar, one cup at a time, beating on low then medium-high until fluffy.
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Add heavy cream one tablespoon at a time, adjusting to desired consistency.
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Final whip on high speed for 1–2 minutes until light and smooth.
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Use immediately or store refrigerated for up to 1 week. Re-whip before using.
Notes
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Enough for 24 cupcakes or a 2-layer 8-inch cake
Calories: ~250 per serving (based on 2 tbsp)