Chocolate Buttercream Frosting

To frost a layer cake or 1/4 sheet (9" x 13") cake:

Soften 1/2 cup butter

Slowly beat 2 cups powdered sugar into softened butter.

Add 1/2 tsp. vanilla and pinch of sea salt.

Continue mixing in 1 cup powdered sugar.

Now add 1/3 to 1/2 cup cocoa powder.

Dribble in 1-2 Tbsp. milk or cream while mixing on low.

Slowly mix in another 1/2 cup powdered sugar.

Add more milk if needed to make spreadable. If too thin add a bit more powdered sugar.

Frost sides first, then the top.  I prefer to keep buttercream frosted cakes in the refrigerator.

Note: If you beat on high after adding cocoa the frosting will lighten in color.