Dark Chocolate Frosting

Sally's link to this frosting

·       5.5 cup (330 grams) confectioners' sugar

·       1 1/3 cup (57 grams) unsweetened cocoa powder

·       ¾ cups unsalted butter, softened to room temperature

·       ¾ cups heavy cream (About!)

·       2 teaspoon vanilla extract

• For the frosting: Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside.
• With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.