Ingredients
1 cup (226g) unsalted butter, softened
¼ cup (50g) granulated sugar
¼ cup (50g) light brown sugar, packed
¾ cup (65g) unsweetened cocoa powder
1 tsp vanilla extract
¼ tsp salt
3–4 cups (360–480g) powdered sugar, sifted
¼ cup (60ml) heavy cream (adjust to desired consistency)
Instructions
Beat butter on medium speed for 2 minutes until light and creamy.
Add sugars and cocoa; beat on medium-low until combined, then on medium-high for 2 minutes.
Add vanilla and salt; beat until fully mixed.
Gradually add powdered sugar, one cup at a time, beating on low then medium-high until fluffy.
Add heavy cream one tablespoon at a time, adjusting to desired consistency.
Final whip on high speed for 1–2 minutes until light and smooth.
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)