6tablespoonsplus 1 teaspoon (95 grams) heavy whipping cream
4ounces(113 grams) bittersweet chocolate, chopped, melted, and cooled
¾teaspoon(3 grams) vanilla extract
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth.
In a large bowl, sift together confectioners’ sugar and cocoa. With mixer on low speed, slowly add sugar mixture to butter mixture, about 1 cup at a time, alternately with cream, about 1 tablespoon (15 grams) at a time, beating until smooth after each addition and stopping to scrape bottom and sides of bowl and paddle. Slowly add melted chocolate, beating until well combined. Beat in vanilla. Increase mixer speed to medium, and beat until thick and fluffy, 1 to 2 minutes, stopping to scrape bottom and sides of bowl.
Notes
PRO TIP:The frosting will gradually darken in color as it stands. Frosting can be made a day ahead and refrigerated in an airtight container. Let it come to room temperature and then whip it until light and fluffy before using.