Jenn De La Creme

• 3/4 lb salted butter, room temp
• 2 c cocoa powder
• 32 oz powdered sugar
• 1 cup heavy cream or evaporated milk, room temperature
• 1 TBS Vanilla Extract
• If you’re using unsalted butter add 3/4 tsp pink Himalayan salt

Fit your Stand Mixer with the whisk attachment, add your butter and beat on medium speed until creamy

Meanwhile, mix your powdered sugar, cocoa powder and salt in a medium bowl and whisk to combine

Reduce the speed on your stand mixer and gradually add half of your dry mixture to the creamed butter

Slowly add the cream and vanilla, then the rest of the sugared cocoa. Beat on medium-high speed until well combined and fluffy

Yield: 1 10″ cake