Add the butter to a large mixing bowl. Beat with a hand mixer on medium until creamy.
Add in the powdered sugar, sifted cocoa powder, cream, and vanilla extract.
Beat on high until frosting a thick and creamy.
Cover with plastic wrap to prevent the frosting from crusting.
Place in a piping bag and pipe.
For a more stabilized frosting, substitute ¼ cup of butter for ¼ cup of vegetable shortening. This will ensure the frosting doesn't melt in warmer climates.Sifting the cocoa powder is a MUST so that the frosting isn’t lumpy.Milk, half in half, or coffee creamer may be used in place of cream but you will need to slowly add it since they are much thinner consistency.