This recipe makes enough for about 12-16 cupcakes or a 10″ cake.

 

 

Directions

0/0 steps made
  1. Using an electric beater (or stand mixer) beat butter on medium speed until creamy (about 2-3 minutes).
  2. Add sugar, cocoa, cream, salt and vanilla essence. Beat on low for another 30 seconds. 
  3. Increase beater speed to high and beat for 1 minute (do not overbeat).
  4. At this point check the consistency of the frosting. If it’s too thin, add ¼ cup more sugar or cocoa. If it’s too thick, add 1 tbsp of cream.
  5. If not using immediately, cover with cling wrap and store in the fridge.

 

Note:

  • Can be stored in the refrigerator for a week, or in the freezer for up to 3 months. 
  • To thaw frozen frosting, leave in the refrigerator overnight and then beat the frosting on medium speed for a few seconds so that it’s creamy again. If it’s too thick, add 1 tbsp of cream or milk to make it smooth again.

 

This recipe was inspired by Sally’s Baking Addiction.