Ingredients
Equipment
Method
- In a large mixing bowl, beat the room temperature butter with an electric mixer on medium-high speed until light, fluffy, and pale in color, about 2-3 minutes.
- With the mixer on low speed, gradually add the sifted cocoa powder and powdered sugar to the creamed butter. Mix until just combined.
- Pour in the heavy cream and vanilla extract. Start the mixer on low to prevent splashing, then increase to medium-high speed.
- Beat the mixture for 3-5 minutes, scraping down the sides of the bowl occasionally, until it is light, airy, and smooth. Add the salt during the last minute of mixing.
- Check the consistency. If needed, add more cream (1 tbsp at a time) for a softer filling or more powdered sugar (1/4 cup at a time) for a stiffer filling. Use immediately to fill your cake.
Notes
Room Temperature Matters: Ensure your butter and cream are at room temperature for the smoothest, most stable filling.
Sift for Smoothness: Don't skip sifting the cocoa powder and powdered sugar to avoid any lumps.
Storage: Store leftover filling in an airtight container in the refrigerator for up to a week. Let it come to room temperature and re-whip before using.
Sift for Smoothness: Don't skip sifting the cocoa powder and powdered sugar to avoid any lumps.
Storage: Store leftover filling in an airtight container in the refrigerator for up to a week. Let it come to room temperature and re-whip before using.