Ingredients:

  • 3 cups (375g) powdered sugar
  • 0.75 cup (75g) unsweetened Dutch process cocoa powder
  • 1 cup (226g) unsalted butter, cool room temperature (65°F)
  • 0.25 cup (60ml) heavy cream
  • 2 tsp pure vanilla extract
  • 0.25 tsp fine sea salt

Instructions:

  1. Sift the dry base. Combine 375g powdered sugar and 75g cocoa powder in a large bowl and sift them through a fine mesh sieve. Note: This prevents tiny cocoa bombs of dry powder in your finished icing.
  2. Cream the butter. Place 1 cup of cool room temperature butter in your mixer. Beat for 3 minutes until pale and fluffy.
  3. Add the aromatics. Mix in 2 tsp vanilla and 0.25 tsp sea salt. Note: Adding salt now ensures it dissolves completely into the fat.
  4. Incorporate the first half of dry ingredients. Turn the mixer to the lowest speed and gradually add about half of the sugar/cocoa mixture. Mix until just combined.
  5. Pour in the liquid. Slowly drizzle in 0.25 cup of heavy cream while the mixer is running on low.
  6. Add remaining dry ingredients. Stop the mixer, scrape the sides, and add the rest of the sugar and cocoa.
  7. Increase the speed. Turn the mixer to medium high and whip for 2 full minutes until the volume increases.
  8. Final consistency check. Stop the mixer and stir by hand with a spatula for 30 seconds. Wait until the icing looks glossy and smooth.
  9. Evaluate the thickness. If it's too thick, add cream one teaspoon at a time. If too thin, add a tablespoon of sugar.
  10. Load and frost. Use immediately or store for later use.