Step 1

Combine the milk, vanilla and salt in a microwave proof bowl. Microwave in 10 seconds increments until the milk is almost boiling. Pour the warm milk over the cocoa and whisk until smooth. Set aside to cool.

Step 2

Beat the butter on medium speed until it is softened and beginning to aerate. With the mixer running on low, slowly add the sugar to the butter and mix until completely combined. Scrape the sides of the bowl. Add the cooled cocoa mix, switch to the whisk.

Step 3

Whip until light and aerated. Use right away. Can be stored in the refrigerator until ready to use. Re-whip before using.