First, soften the unsalted butter to room temperature for easy mixing. This step helps it beat into a creamy texture quickly. Once ready, use a mixer with a paddle or whisk attachment to beat the butter on medium speed until smooth, about 2 minutes.

Next, add the dry components like confectioners’ sugar and cocoa powder to the mix. Slowly incorporate 3 and 1/2 cups of confectioners’ sugar, 1/2 cup of unsweetened natural cocoa powder, 1/8 teaspoon of salt, and the liquids including 3 tablespoons of heavy cream or milk plus 2 teaspoons of pure vanilla extract.

Beat everything on low speed for 30 seconds to combine without making a mess, then crank it up to high speed for another minute until fluffy. If your frosting feels too thin, stir in an extra 1/4 cup of confectioners’ sugar or cocoa powder to thicken it up.

If the mixture is too thick, add a tablespoon of heavy cream or milk to loosen it. Taste as you go and add a pinch more salt if needed for balance. Once done, you can use it right away on cakes or cupcakes, or store it covered in the fridge for up to a week.

For freezing, keep it in an airtight container for up to 3 months, then thaw and beat briefly with a bit of cream to smooth it out.