Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer) Add the salt.
Mix in the cocoa powder on low speed.
Slowly beat in the confectioner’s sugar in batches.
You may add the optional vanilla and coffee at this step.
Add the splash of cream.
Mix until you have a fluffy, even consistency.
For a light and fluffy frosting try whipping up a batch of Swiss or Italian meringue buttercream. Both use whipped egg whites to create a light and fluffy frosting. Mix in 1/2 cup of melted and cooled dark chocolate and a teaspoon of espresso powder for an amazing fluffy chocolate icing.