In a large bowl using an electric mixer, cream butter until light and fluffy. Add salt, vanilla extract, and cocoa powder; mix until combined.
Slowly add powdered sugar 1 cup at a time; beating well after each addition. Scrape down bowl as necessary.
Once all powdered sugar has been mixed in, add 1 tablespoon of heavy whipping cream at a time and mix. Continue to add and mix until desired consistency is achieved. Eat & Enjoy!
Notes
Store Chocolate Buttercream in an airtight container in the refrigerator for 1 week. When you are ready to use, bring to room temperature and re-whip.Recipe adapted from i am baker.