Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2/3 cup (55g) unsweetened cocoa powder, sifted
  • 3 cups (360g) powdered sugar, sifted
  • 1/3 cup (80ml) whole milk
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Beat the softened butter and sifted cocoa powder. Use medium high speed for 2 minutes until the mixture is pale, fluffy, and completely homogeneous. Note: This aeration is what makes it light.
  2. Reduce mixer speed to low. This prevents a sugar cloud from taking over your kitchen.
  3. Gradually add the powdered sugar. Do this one cup at a time, beating after each addition until the sugar is fully incorporated.
  4. Stir in the vanilla extract and salt. Use the spatula to fold these in or keep the mixer on low for 10 seconds.
  5. Slowly stream in the milk. While beating on medium speed, pour the milk in a thin stream until the texture shifts to a glossy cream.
  6. Increase speed to high. Whip the frosting for a final 30 seconds until it reaches a velvety finish.