Ingredients:

  • 1 cup (226g) Unsalted Butter, softened to 65°F (18°C)
  • 3.5 cups (420g) Confectioners' Sugar (Powdered Sugar)
  • ¾ cup (75g) Dutch-Process Cocoa Powder
  • ½ tsp Fine Sea Salt
  • 3 tbsp (45ml) Heavy Whipping Cream, cold
  • 2 tsp (10ml) Pure Vanilla Extract
  • 1 tsp Espresso Powder (Optional)

Instructions:

  1. Cream the butter: Place the 1 cup of softened butter in your mixer bowl. Beat on medium high speed for 3 full minutes until it looks pale and nearly white. Note: This aeration is the secret to a non greasy finish.
  2. Sift the dry ingredients: Sift the 3.5 cups of powdered sugar and ¾ cup of cocoa powder together into a separate bowl.
  3. Incorporate the solids: Add the sugar and cocoa mixture to the butter in three separate batches. Mix on low speed until the powder is just absorbed before adding more. Note: Adding all at once creates a sugar cloud in your kitchen.
  4. Add the flavorings: Pour in the 2 tsp of vanilla extract, ½ tsp of sea salt, and 1 tsp of espresso powder.
  5. Pour the cream: Add the 3 tbsp of heavy whipping cream while the mixer is running on low speed.
  6. The Big Whip: Turn the speed up to medium high and beat for 2 to 3 minutes until the frosting looks like whipped mousse.
  7. Check the consistency: Stop the mixer and drag a spatula through the frosting. It should be firm enough to hold its shape but soft enough to spread effortlessly.
  8. Remove air bubbles: Turn the mixer to the lowest possible setting and let it run for 1 minute. Watch as the large air pockets vanish, leaving a silky surface.