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

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

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.