Gather all ingredients before starting recipe.
Beat 1/2 lb unsalted butter at room temperature with a hand mixer on high until light and fluffy, about 2-3 minutes.
Add 3 cups powdered sugar, 1/2 cup unsweetened cocoa powder, 3 tbsp heavy (whipping) cream1/4 tsp kosher salt and 2 tsp vanilla extract.
Beat at low speed for 30 seconds, then increase to high speed and beat for a full minute. Add more sugar if the mixture appears thin, or more cream if the mixture appears thick.
Use immediately on cooled cake or cupcakes or cover tightly and refrigerate until ready to use. The frosting can be stored in the refrigerator for up to 3 months.
