Preparation Steps

• In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
• Gradually add the sifted powdered sugar and cocoa powder, about 1 cup at a time, beating on low speed after each addition to avoid a sugar cloud.
• Add the milk, vanilla extract, and salt. Increase the mixer speed to medium and beat until the frosting is light and fluffy, about 2 to 3 minutes. Scrape down the bowl as needed.
• If the frosting is too thick, add additional milk 0.5 tablespoon at a time until you reach the desired consistency. If too thin, add a little more powdered sugar.
• Once smooth and spreadable, use immediately to frost cakes or transfer to a piping bag. Store any leftovers airtight in the refrigerator for up to 5 days; bring to room temperature and rewhip before using.