Instructions

• Place the softened 1 cup unsalted butter in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl if using a hand mixer. Beat on medium speed until the butter is light and fluffy (about 1–2 minutes).
• With the mixer running on low, add the 3 cups powdered sugar gradually, about 1 cup at a time, allowing each addition to incorporate before adding more. After all the powdered sugar is added, increase the mixer speed to medium and beat until the mixture is smooth and evenly combined.
• Scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are incorporated.
• Add the 1/2 cup unsweetened cocoa powder, the initial 3 tablespoons milk, the 1 teaspoon vanilla extract, and the 1/4 teaspoon salt. Mix on medium to medium-high speed until the frosting is completely smooth and evenly combined. Scrape the bowl again if needed.
• If the frosting is too stiff for spreading or piping, add additional milk one tablespoon at a time, mixing briefly after each addition, until you reach a pipeable or spreadable consistency you prefer.
• Use the frosting immediately to frost cupcakes, cakes, or other desserts; if not using right away, cover and store at room temperature for short-term use or refrigerate and bring back to spreading consistency before using.