Makes enough for 24 cupcakes

3 ½ cups powdered sugar

2/3 cup unsweetened cocoa powder

Pinch salt

½ cup (1 stick) unsalted butter, softened

1 teaspoon pure vanilla extract

About 4 tablespoons water

1. Sift together powdered sugar and cocoa powder; add a pinch of salt.

2. Cream butter with an electric mixer or in a food processor. Add sugar mixture slowly, mixing until smooth and blended. Add vanilla and water. The frosting should be easily spreadable at this point. Add a little more water if needed.

Times Kitchen Note: If making the frosting ahead, transfer to a bowl, cover with plastic wrap and refrigerate. Remove from refrigerator about 30 minutes before using. Whisk well to soften.

Adapted from “The Best of BetterBaking.com: 175 Classic Recipes from the Beloved Baker’s Website” by Marcy Goldman & Yvan Huneault