Black Cocoa Frosting

1. Beat the butter with the whisk attachment until it’s pale, fluffy and creamy looking.
   227 grams unsalted butter room temperature (NOT SOFT)
2. Add the powdered sugar, cocoa powder, salt and vanilla bean paste and turn the mixer to LOW speed just until the sugar is dissolved. Increase the speed to medium-high until the sugar is mixed in well. 
   360 grams powdered sugar, 40 grams black cocoa powder, tiny pinch of fine sea salt, 2 tsp vanilla bean paste or vanilla extract
3. Stream in half of the heavy whipping cream SLOWLY with the mixer on low speed or in 4-5 increments, stopping to scrape the edge of the bowl each time so it all gets mixed in. Check the consistency/texture you're looking for (this can depend on the temperature/weather/humidity, etc.) and add more cream if you want it softer.
   60-120 mL heavy whipping cream
4. Use a rubber spatula to smooth the frosting out a little when it’s done and use as desired!