Chocolate Buttercream Frosting

easy to work that it is perfect for crumb coating. What is a crumb coat exactly? Simply put its a layer of frosting that is applied to layer cakes before the final coat of frosting. It does what the same says which is keeping the crumbs coated. It is also a fabulous step if you need to chill your cake before decorating or freezing as it locks in moisture.
Ingredients
1 ½ cups 340 g unsalted butter at room temperature4 cups 500 g confectioners sugar¾ cup 88 5 g cocoa powder4 tablespoons 60 ml heavy whipping cream2 teaspoons 10 ml vanilla extract1 pinch table salt
Instructions
In the bowl of a stand mixer fitted with whisk attachment whisk butter and sugar on mediumhigh speed until very pale and fluffy or about five minutes. Be sure to stop at least once and scrape the bowl.
With the mixer off add in cocoa powder vanilla and salt.
Turn mixer on low and blend for about 30 seconds.
One tablespoon at a time add in heavy cream.
Once all cream has been added and mixture is mostly combined turn off the mixer and scrape down the sides of the bowl.
Now turn the mixer onto mediumhigh to high and whisk for 35 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. You can smooth those out on the cake if so desired.