Chocolate Buttercream

Yield: 2.5 cups

Ingredients: Instructions:
 * 1 cup unsalted butter, softened to room temperature2
 * 3 and 1/2 cups confectioners' sugar
 * 1/2 cup unsweetened cocoa powder
 * 3 Tablespoons heavy cream or milk
 * 1/4 teaspoon salt
 * 2 teaspoons vanilla extract
 * 1) With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, heavy cream, salt, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
 * 2) Cover tightly and store for up to 1 week in the refrigerator.