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Try Dutch processed cocoa powder- there are rules when baking with it however for a chocolate frosting, rules are tossed out the window!
Here is what you need:
🍫*SIGNATURE CHOCOLATE BUTTERCREAM* with Dutch-processed cocoa powder.
1 cup unsalted butter, softened to room temperature
3 & 1/3 cups confectioners’ sugar
1/2 cup dutch-process cocoa powder
3 Tablespoons heavy cream , at room temperature
Dash salt
1 teaspoons pure vanilla extract
Whip the butter first then add sugar and beat together. Next is the cocoa powder, cream, salt and vanilla.
☝🏻Don’t forget to lick the bowl 🫶🏼
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