Step 1: Prepare the Butter

Beat the softened butter in a large bowl using an electric mixer on medium-high speed for 3-5 minutes until pale and fluffy. This creates tiny air pockets that are essential for light, creamy cocoa frosting.

Step 2: Add Dry Ingredients

Gradually add the sifted powdered sugar and cocoa powder, about ½ cup at a time, beating on low speed between additions. This prevents the dry ingredients from creating a powdery cloud and ensures even incorporation.

Step 3: Incorporate Melted Chocolate

Pour in the slightly cooled melted chocolate while the mixer runs on low speed. The chocolate should be cool enough not to melt the butter (around 85°F/29°C) but still fluid enough to blend seamlessly.

Step 4: Add Remaining Ingredients

Mix in the vanilla extract and salt. Then add heavy cream one tablespoon at a time until you reach your desired consistency. For cake frosting, aim for a slightly softer texture; for piping decorations, keep it a bit firmer.

Step 5: Final Beating

Increase the mixer speed to medium-high and beat for another 2 minutes. This final beating incorporates air for that perfectly fluffy, easy chocolate icing texture that spreads like a dream.