Easy Chocolate Buttercream

• 1 pound (4 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 3/4 cup unsweetened Dutch-process cocoa powder
• 5 1/4 cups sifted confectioners sugar

1. WITH AN ELECTRIC MIXER, cream butter on medium-high speed until pale and fluffy, about 2 minutes.
2. Add vanilla.
3. Reduce speed to medium; add cocoa.
4. Mix until smooth.
5. Add sugar, 1 cup at a time, mixing well after each addition.
6. Mix on high speed until well blended, 10 to 20 seconds more.
7. (If not using immediately, cover with plastic wrap and refrigerate up to 3 days.
8. Before using, bring to room temperature and beat with electric mixer on medium speed until fluffy, 2 or 3 minutes.)

unsalted butter, vanilla, cocoa powder, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/easy-chocolate-buttercream-393941 (may not work)