Makes enough for 24 cupcakes

3 ½ cups powdered sugar

2/3 cup unsweetened cocoa powder

Pinch salt

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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 175 Classic Recipes from the Beloved Baker’s Website” by Marcy Goldman & Yvan Huneault