Place the butter in a large bowl or the bowl of a stand mixer fitted with the paddle attachment and beat for 5 minutes or until light and fluffy.
Add half of the powdered sugar to a fine mesh strainer and sift over the butter. Then mix into the butter mixture and repeat with the remaining powdered sugar.
Add the vanilla extract and salt. Sift in the cocoa powder and then beat the the butter mixture until fully incorporated.
Add the heavy cream a little at a time while mixing until desired consistency is achieved. Mix in black food coloring, if desired.
Use to decorate cakes, cupcakes, brownies, cookies, and bar cookies.
- Please read the detailed blog post for tips and make-ahead instructions.
- Refrigerate leftovers in an airtight container up to 1 week or freeze up to 3 months.
Calories: 283kcal | Carbohydrates: 33g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 8mg | Potassium: 93mg | Fiber: 2g | Sugar: 30g | Vitamin A: 546IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 1mg
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.