…but I had to make 20.

Here’s the recipe to the best. buttercream. frosting. ever.

You’ll have leftovers if you make it for cupcakes and you can keep it in the fridge for a bad day (or a good day!)

From Savory Sweet Life.

Chocolate Buttercream Frosting

1 C. softened unsalted butter (2 sticks)
3 1/2 C. confectioner’s sugar
1/2 C. cocoa powder
1/2 tsp. table salt
2 tsp. vanilla extract
4 Tbs. heavy cream

Cream butter in a mixer with paddle attachment on medium speed.  Turn off mixer and sift 3 C. confectioner’s sugar and cocoa powder into mixer bowl.  Turn on mixer to the lowest speed to avoid powdered ingredients blowing every which way.  Mix until powdered ingredients are absorbed by butter.  Increase mixer speed to medium and add salt, vanilla and heavy cream.  Should you want a thicker consistency to your frosting, add a bit more sugar.  Should you want a runnier frosting, add extra cream one tablespoon at a time.