1½-2tablespoonscream (whole or half & half) or whole milk
1pinchsalt*
1teaspoonvanilla
*If using unsalted butter then add ¼ teaspoon of salt.
Instructions
In a large bowl, beat the butter on medium speed until creamy, approximately 2 minutes. Add the sifted powdered sugar and cocoa powder mix on low speed then increase to medium speed for about 1 minutes. Add the cream/milk, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium/high speed and beat for 1 minute.
If the frosting is too thin then add 3-4 tablespoons of sifted powdered /icing sugar if too thick then add a tablespoon or more of cream/milk.
Notes
Keep the frosting stored for up to 1 week in the fridge in an airtight container.Buttercream can be kept frozen for up to 3 months. Thaw it overnight in the fridge, you may find you need to whip it up again before using it.