Creaming the Butter: In a large mixing bowl, add the room-temperature unsalted butter. Using an electric mixer on medium speed, beat the butter until it becomes smooth and creamy. This step is crucial to achieving a velvety texture in your chocolate buttercream frosting.

Adding the Cocoa Powder: Gradually add the unsweetened cocoa powder to the creamed butter. Continue mixing on low speed until the cocoa powder is fully incorporated. Scrape down the sides of the bowl to ensure even mixing.

Incorporating the Sugar: Sift the powdered sugar over the butter and cocoa mixture. This will prevent any lumps in the frosting. With the mixer on low speed, blend the ingredients together until the sugar is well combined. As the frosting thickens, increase the mixer speed to medium.

Pouring in the Heavy Cream: Slowly add the room-temperature heavy cream to the frosting mixture. The heavy cream will add richness and smoothness to the frosting. Continue beating the ingredients until the frosting reaches a fluffy and spreadable consistency.

Adding the Vanilla Extract and Salt: Incorporate the vanilla extract and salt into the frosting. These ingredients will enhance the chocolate flavor and add a touch of balance to the sweetness. Beat the frosting for an additional minute to ensure all the flavors are evenly distributed.

Taste and Adjust: This is the moment to be your own master baker. Taste the chocolate buttercream frosting and adjust the sweetness or saltiness according to your preference. Remember, baking is an art, and your taste buds are the ultimate judges.

Frosting Your Cake or Cupcakes: Once your chocolate buttercream frosting is ready, you can spread it over your cakes or cupcakes using an offset spatula or a piping bag. Get creative with your designs and let your imagination run wild.