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With a handheld of stand mixer, beat the butter at
medium speed until fluffy - about 2 minutes.
Gradually add the sifted sugar/cocoa powder
alternately with the heavy cream and vanilla. Beat
on low speed after each addition. Add more
powdered sugar if frosting is too dark. Add a
pinch of salt if frosting is too sweet. Frost
cooled cupcakes as desired. Cupcakes stay fresh at
room temperature in an airtight container for up
to 4 days. Store covered in the refrigerator is
desired for up to 1 week.
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