1 1/2 cups powdered sugar
1 tsp espresso powder, optional
1 cup heavy cream
1 cup butter, very soft
1/8 tsp salt
2 cups powdered sugar, sifted
2 tsp vanilla extract
Sift the first three ingredients into a bowl.
Bring the cream to a simmer and whisk into the cocoa mixture. May look grainy but continue whisking for a full minute. It will become creamy as sugar melts. Set aside and allow to cool to room temperature.
Place butter, salt, and 2 cups powdered sugar into a bowl and beat until smooth and fluffy. Beat in the vanilla extract. With the mixer running on low, add the cocoa mixture one spoonful at a time until all is incorporated. Scrape down sides and bowl and beat on high for one minute. Frost cake as desired.
This is enough frosting to frost an 8 or 9-inch layer cake, a 9 x 13 cake or 24 cupcakes.
Note: Photo credited to KAF