Best chocolate buttercream frosting
makes enough for a dozen cupcakes (or more) or a single layer 9x13 cake
1 cup butter, at room temperature
3 and 1/2 cups confectioners’ sugar
1/2 cup unsweetened natural or dutch-process cocoa powder
3 Tablespoons heavy cream or milk
pinch salt
2 teaspoons vanilla extract
Beat the butter until creamy, about 2 minutes (with a hand held mixer). Add confectioners’ sugar, cocoa powder, heavy cream/milk, salt, and vanilla extract. Beat on low for 30 seconds, then increase speed and beat for 1 full minute. Add more confectioners’ sugar or cocoa powder if frosting is too thin or cream/milk if frosting is too thick.
Use immediately or cover tightly and store in the fridge till needed. You can even freeze it (it's delicious frozen too!).