1cup(226 g or 2 sticks) unsalted butter,, room temperature
2cups(240 g) confectioners' sugar
½cup(48 g) unsweetened cocoa powder
1teaspoonpure vanilla extract
2-3tablespoonsmilk, room temperature
Using an electric mixer, beat the butter until fluffy, about 5 minutes.
Place the confectioners' sugar and cocoa powder in a fine mesh strainer or sifter. Sift over the bowl with the butter. Beat on medium speed until combined.
Add the vanilla and 2 Tablespoons milk, and beat for a minute, until fluffy. Add more milk if a thinner consistency is desired.
Transfer to a frosting bag with tip and frost away!
Store buttercream frosting in an airtight container in the refrigerator for up to a week. Bring to room temperature before using. When frosting is on a cake or cupcake it is safe to stay at room temperature for 2 or 3 days.Freeze buttercream frosting in a freezer bag with all the air removed. Place in the freezer and store for up to a month. Defrost in the refrigerator before bringing to room temperature.