This fluffy chocolate buttercream frosting is a classic icing recipe for topping cakes and cupcakes. It's made with cocoa powder, tastes delicious, and is so easy to make you'll never use store-bought icing again.
Using a mixer and a large bowl, beat the softened butter on medium speed for about 3 minutes, until creamy, scraping down the bowl as needed.
On low speed, slowly add the confectioners sugar and cocoa powder to the butter.
Add the heavy cream, vanilla and salt. Beat on low speed until sugar is incorporated.
Increase speed to medium-high and beat for 3 minutes, scraping the bowl as needed
Spread on a cake or pipe onto cupcakes as desired.
Notes
If you're mixing with a stand mixer, use the whisk attachment instead of the beater for fluffy frosting.
The frosting can be covered in an airtight container and stored in the refrigerator for up to 1 week. After taking it out of the fridge, mix in a little heavy cream or milk to thin the frosting out again and make it fluffy.