Transfer the buttercream to an airtight container and store in the refrigerator for up to 2 weeks.
Ingredients
unsalted butter, softened
1 cup
Powdered sugar
3 cups
natural unsweetened cocoa powder
1/2 cup
thick whipped cream
3 to 4 tablespoons
pure vanilla extract
2 teaspoons
sal
1/4 teaspoon
Instructions
Beat butter with an electric hand mixer until light and fluffy.
Add the powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt.
Continue whisking on low until sugar dissolves.
Beat on high speed for 2 to 3 minutes until completely combined. Scrape as necessary.
