Ingredients:

  • 1 cup (2 sticks / 225 g) Unsalted Butter, softened
  • 4 cups (480 g) Powdered Sugar (Icing Sugar), sifted
  • 1/4 teaspoon (1 g) Fine Sea Salt
  • 4–6 Tablespoons (60–90 ml) Heavy Cream or Whole Milk
  • 1 Tablespoon (15 ml) Pure Vanilla Extract
  • 1/2 cup (50 g) High-Quality Cocoa Powder, sifted
  • 1–2 Tablespoons (15–30 ml) Additional Heavy Cream or Milk

Instructions:

  1. Ensure the butter is room temperature. Cut the softened butter into 1-inch cubes. Place the cubed butter in the mixer bowl and beat on medium speed for 3–5 minutes until pale, light, and very fluffy. Scrape down the sides halfway through.
  2. Reduce the mixer speed to low. Gradually add the sifted powdered sugar, one cup at a time, waiting until each addition is fully incorporated. Once all sugar is added, increase the speed to medium-low and slowly drizzle in the vanilla extract, salt, and 4 tablespoons of heavy cream.
  3. Increase the mixer speed to medium-high (setting 6–8) and whip for 3–4 minutes. This incorporates air, making the icing silky smooth. Check consistency; if too stiff, add the remaining 2 tablespoons of cream, 1 tablespoon at a time. Scrape exactly half of this finished vanilla buttercream base into a separate bowl.
  4. Sift the cocoa powder directly into the remaining vanilla base in the stand mixer. Add 1 tablespoon of extra heavy cream to counteract the dryness of the cocoa.
  5. Beat on low speed until the cocoa powder is just combined, then increase the speed to medium-high and whip for 1–2 minutes until the chocolate colour is uniform and the texture is light and fluffy again. Adjust thickness with the final tablespoon of cream if necessary. Both frostings are now ready for piping.