2 sticks unsalted butter at room temperature 3 1/2 cups powdered sugar 1/2 cup nestles cocoa powder 3 tbs heavy whipping cream 1/8 tsp salt 2 tsp vanilla extract measuring cups and spoons stand mixer with paddle attachment container with lid if not using buttercream right away

Set butter on the counter for 45 minutes to soften up, once it has become soft beat butter in your stand mixer with the paddle attachment for 2 minutes on medium speed.
Add all of the other ingredients , and mix until well combined scraping down the bowl as necessary.
Store in container in the fridge for one week, or the freezer for three months.