4 tablespoons (60 grams) heavy whipping cream, room temperature
2 teaspoons (8 grams) vanilla extract
¾ teaspoon (2.25 grams) kosher salt
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cocoa at low speed until well combined. Gradually add confectioners’ sugar, 1 cup (120 grams) at a time, alternately with cream, 1 tablespoon (15 grams) at a time, beating until combined. Increase mixer speed to medium-high. Beat until mixture is smooth, about 1 minute. Add vanilla and salt, beating until combined. Use immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/four-buttercream-recipes-every-baker-should-know/