4cupspowdered sugaraka confectioners sugar or icing sugar
2/3cupheavy creamor whole milk
2tspvanilla extract
Instructions
In a small saucepan or skillet, melt the butter over low heat.
Mix in cocoa powder, stirring until the mixture is nice and thick.
Place chocolate mixture in the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Add ½ of the powdered sugar, mix until combined. Add half of the heavy cream, mix until combined. Continue with remaining powdered sugar, vanilla, and milk.
Mix on medium speed for 5 minutes, until frosting is smooth and creamy. Enjoy!
Notes
The ingredients listed in the recipe card is enough to frost 12 cupcakes.
You can easily double this recipe for more frosting. If you plan on frosting an entire cake (sides included) I would recommend doubling this recipe. You will also want to double it to frost a 13x9 cake or a 2 layered round cake.
In place of the heavy cream you can use whole, regular milk, or almond milk though you likely won't need the full 2/3 cup as originally called for. Heavy cream creates a fluffy smooth frosting, milk will do the trick as well but is thinner in consistency. It will not whip up as well and might be runnier. If you plan on substituting the heavy cream with milk, use your best judgment when adding it to the mixture (you don't want to add too much otherwise the frosting won't be very stable).
If your frosting is too thick - add about a tablespoon more of heavy cream, then slowly adding more as needed.